A traditional Irish dish with kale and leeks I make an Americanized version that goes over well at our house:
2-3 lbs. potatoes (Yukon Golds preferred)
1 /2 head cabbage. chopped
2-3 green onions, chopped
1 1/2 c. diced ham
1 stick butter (the real thing, not margarine, preferred)
1/4 c. sour cream
1/4 c. milk
Salt, granulated garlic, and pepper to taste
Peel the potatoes and place in the crock pot. Sprinkle with salt, garlic, and pepper and leave for the day on low heat.
When you get home chop and boil the cabbage for barely 2 or 3 minutes – just enough to make it bright green but still have some crunch to it. Drain it and put it back in the pan with about 1/2 stick of the butter.
Mash the potatoes with the rest of the butter, milk, and sour cream. Add more salt, garlic, and/or pepper if you need.
Warm the ham.
Mix the potatoes, cabbage, ham, and green onions together and let sit for about 10 minutes for the flavors to mix.
DH likes it with more melted butter on top. I’ve also made it with half potatoes and half turnips to good reviews before. The turnips add a bit of spice to the dish.
Goes very well with Guinness Beer Bread.