Colcannon with Kale and Guanciale

Peel potatoes and cut in quarters. Put cut potatoes into a large pot of cold salted water as you go. When all are peeled, bring the pot to a boil with a lid on it. Cook the potatoes for about 15 minutes until tender. Drain and return potatoes to the pot.

Meanwhile, cut guanciale or thick cut bacon into strips no wider than 1/2-inch. Place guanciale or bacon in a large saute pan over medium heat. Let sweat for 8-10 minutes until meat has released a lot of fat but is not brown. Drain off all but two tablespoons.

Mince onion while meat is sweating. Add onion to remaining guanciale fat and guanciale. Let sweat over medium heat until onions are soft, about five minutes.

Add shredded kale with a bit of salt (easy here, as the bacon or guanciale is quite salty already) and some black pepper. Saute for another 3-5 minutes until kale is wilted but still a bit crisp.

When potatoes are cooked, drained and returned to the warm pot. Heat milk in the microwave until warm. Add milk to the pot a bit at a time, mashing with potatoes until you achieve a smooth texture. Taste and add more salt and pepper if necessary. When kale mixture is done, stir into potatoes.

Melt butter if desired and serve each portion of colcannon with a small well of melted butter in the middle.