Set out a scale and the equipment for Colcannon. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh potato, kale, scallion, whole milk, unsalted butter, kosher salt. Colcannon is cooked in Ireland as its own dish. Mash the potato with milk and fold in wilted kale and scallion. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
