What the Irish call colcannon we call kale and potatoes, a simple, hearty recipe that’s the perfect side for baked ham. For two servings, use one large starchy potato (russet) to a packed cup of raw, chopped kale. Cut potatoes into chunks, boil vigorously until very soft, and whip with milk and butter. These don’t have to be perfectly smooth; in fact, they’re better a little lumpy, if you ask me (and I know you didn’t). Boil the kale–you don’t want to use blanched kale—drain, and toss with a melted butter. Mix the potatoes and kale together, season with salt and white pepper. Some people cook green onions with the kale, but I prefer them raw as a garnish. You can thin this basic recipe with milk or broth to make a soup or you can spoon it into a casserole and bake it topped with a semi-hard cheese. It is a traditional side dish with ham, though it goes just as well with anything, anytime.