Irish Colcannon With Kale

I made Irish Colcannon for St. Patrick's, but you don't have to wait until St. Patrick's to enjoy this dish of mashed potatoes and kale. It is delicious as a side dish. I'm also thinking of using it on my Shepherd's Pie instead of regular mashed potatoes.

Traditionally, Colcannon was cooked on Halloween and used to predict marriage or wealth. A small prize was hidden inside of it. I found this cute Irish folk song composed about Colcannon.  

"Did you ever eat Colcannon, made from lovely pickled cream?
With the greens and scallions mingled like a picture in a dream.
Did you ever make a hole on top to hold the melting flake
Of the creamy, flavoured butter that your mother used to make?"

And the more I think about it sure the nearer I'm to cry.

Oh, wasn't it the happy days when troubles we had not,
And our mothers made Colcannon in the little skillet pot."
"Yes you did, so you did, so did he and so did I.

•  4 Russet large potatoes, peeled and boiled (reserve some liquid if you like your potatoes not as thick)
• 1/2 cup unsweetened soy milk
• 2 oz vegan butter
• 1 10-oz package kale, hard stems removed
• 1 bunch green onions, finely chopped
• salt and pepper to taste

1. Mash potatoes with soy milk and vegan butter. If you like them a little less thick, add some of the reserved liquid.

2. Blanch kale in boiling water for 1-2 minutes. Drain. Pulse in a food processor 15-20 seconds. Stir into the potatoes. Mix in the green onions. Season to taste.