Irish Vegetarian Colcannon - cooking recipe

Ingredients

2 lbs yukon gold potatoes, peeled and quartered
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon butter or 1 teaspoon margarine
2 onions
2 cloves garlic, mashed (not really Irish) (optional)
4 cups washed, shredded savoy cabbage
2 1/2 cups water
3 -4 cups green kale, washed,stalks removed and shredded
salt & pepper

Preparation

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.