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jomi.brown
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Bring a large pot of water to a boil. Add potatoes and boil until fork tender, 20 to 30 minutes. Remove from water, saving water. Mash potatoes with up to 1 cup of cooking liquid. Season with salt and pepper and set aside.
While potatoes are cooking, heat the 1 tablespoon of butter in a large skillet over medium heat. Add diced onions and sauté over medium heat until soft and translucent, about 10 minutes. Do not burn. Add savoy cabbage and ½ cup of water. Cover and cook over medium-low heat until cabbage is just tender. Set aside.
Preheat oven to 350° F.
In a separate skillet, bring 2 cups of water to a boil. Add chopped kale and cook for 4 to 5 minutes, until just tender. Sprinkle with a pinch of salt. Remove kale from liquid and drain well.
After the potatoes have been mashed, stir in cooked kale, onions, and savoy cabbage. Season well with salt and pepper. Place mixture in an ovenproof casserole dish and top with ½ teaspoon butter. Bake for 15 to 20 minutes, just to reheat.