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Scrub any mud off the potatoes and put them whole into a large pan of salted cold water and bring to the boil.
Cook, at a robust simmer, until the potatoes feel good and tender when you pierce them gently with a fork.
While the potatoes are cooking, strip the kale from the stems, and then tear into small pieces.
Cook the kale in a small amount of salted boiling water until it’s soft — this should take around 5 minutes — and then drain.
Squeeze out the excess water and put the kale back in the hot pan, cover the pan to keep it warm.
Finely slice the spring onions and leave to one side.
Once your potatoes are tender, take them out of the pan gently and place on a large board.
Empty out the pan and return the potatoes to the pan to dry out for a couple of minutes.
Mash the potatoes and fold in the cooked kale, and taste for seasoning.
Put the lid on to keep it hot while you make the brown butter.
Melt the butter in a heavy-based saucepan over gentle heat.
Once the butter’s melted, turn the heat to medium, and carry on cooking until the butter starts to turn a deep golden brown.
Remove the pan from the heat, and add the sliced spring onions.
Pour two-thirds of this into the potato pan and the rest into a jug.
Beat the brown butter into the colcannon and scrape into your warmed bowl.
Pour the remaining brown butter and spring onions on top.