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- 2 1/2 pounds of russet potatoes, peeled and cut into large chunks
- 5 Tbsp unsalted butter
- 3 lightly packed cups of chopped chard, kale, spinach, or cabbage
- 1/2 cup of green onion greens, chopped
- 1 cup milk or cream
- About 3 cups of colcannon
- 1 cup flour
- 1 egg
- 2-3 teaspoons salt
- 4 Tbsp butter or vegetable oil
- Lemon for garnish
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