Kalecannon to serve six as a side or four as a main dish. 

4 medium russet potatoes (about two and a half pounds), peeled and cut into chunks. You can use reds or yellow potatoes for a different flavor

2 T. salt (sounds like a lot, but you are salting the water which will give the potatoes just enough saltine

4 T. butter or 2 T. butter and 2 T. cream cheese

Approximately 1 c. milk or cream

3 c. chopped kale, cabbage, chard, or other leafy green

3 green onions or one small leek, chopped finely

1 clove garlic, minced (optional)

½ c. chopped sweet red pepper or mix in a little hot pepper if you like

Cook the potatoes

In a medium -sized saucepan, put the potato chunks and cover with cold water by an inch. Add salt and bring to a boil.  potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until a fork easily pierces the potatoes, about 15-20 minutes. Drain well.

Saute vegetables

Preheat the oven to 425. Melt the butter in a saute pan and add the greens. Saute about three minutes. Add the onions or leeks and any other vegetables and cook another minute. Set aside.

Mash potatoes and bake

Mash the potatoes with a potato masher or mixer, using enough milk or cream to make them creamy but not runny. Combine with the vegetables and salt and pepper to taste. Smooth into an oiled casserole dish and add cheese and/or breadcrumbs if using. Bake about 30 minutes until the mixture is bubbly. Let stand ten minutes and enjoy!