NEARLY WORTH LETTING THE WOGS IN:

INGREDIENTS

4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks

Salt

5 to 6 Tbsp unsalted butter (with more butter for serving)

3 lightly packed cups of chopped kale, cabbage, chard, or other leafy green

3 green onions (including the green onion greens), minced (about 1/2 cup)

1 cup milk or cream

METHOD

1 Boil the potatoes: Put the 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 the potatoes are fork tender, 15 to 20 minutes. Drain in a colander.

2 Cook the greens and the green onions with butter: Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it's hot, add the greens.

Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water.

Add the green onions and cook 1 minute more.

3 Mash the potatoes with milk or cream and greens: Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium.

Use a fork or potato masher and mash the potatoes, mixing them up with the greens.

Add salt to taste and serve hot, with a knob of butter in the center.

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