Ingredients
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2 lbs yukon gold potatoes, peeled and quartered
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1 tablespoon butter or 1 tablespoon margarine
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1 teaspoon butter or 1 teaspoon margarine
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2 cloves garlic, mashed (not really Irish)
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4 cups washed, shredded savoy cabbage
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2 1/2 cups water
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3 -4 cups green kale, washed,stalks removed and shredded
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salt & pepper
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2 onions
Instructions
- Boil the potatoes until tender (20-30 minutes).
- Remove potatoes from water and save 1 cup of the liquid.
- Mash the potatoes, add salt& pepper and as much liquid as needed to make the potatoes fluffy.
- While the potatoes are cooking put 1 tbsp butter (marg) in a skillet and saute the onions and garlic until the onions are translucent (10 min) over medium heat.
- Add savoy cabbage and 1/2 cup water.
- Cover and cook until the cabbage is tender.
- Heat oven to 350F degrees.
- In another skillet add 2 cups water and cook the kale until tender, 4-5 minutes, Drain well.
- Mix everything together, Season well.
- Place mixture in a casserole dish top with the 1/2 teas butter, bake for 15-20 minutes to reheat.