Colcannon

3/4 lb Kale; =OR=- 3/4 lb Green cabbage;
1 lb Potatoes; peeled & quartered
Salt & pepper to taste;
1 tb Virgin olive oil;
1 md Size onion; chopped
1/2 c Evaporated skim milk;

Bring a large saucepan of water to a boil. Wash kale well and trim off tough stems. Drop Kale into boiling water and cook, uncovered about 8 minutes. Drain and squeeze out excess water. Chop fine and set aside. In the same saucepan, cook potatoes in boiling water, covered, 15 minutes. Drain. Place potatoes in a food mill, a blender or a food processor fitted with metal blade and proscess to a puree. Combine potatoes with kale and season with salt and pepper. In a small non-stick, heat oil and saute onion until softened. Add milk to warm. Combine with potatoes and place in an ovenproof serving dish and warm in oven, if necessary.

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