This is exactly what you think about when you think of pub food. This Irish dish was adapted from the comforting colcannon dish. This dish definitely brought me back to my days of living in Glasgow. The onions and Guinness make an incredible smell. Make sure not to use too much kale - in my case I used spinach because I wasn’t able to get to the farmer’s market, and I think I added a bit too much and it overpowered the onion mixture. This is a great comfort food, and really easy - just needs a lot of time in the oven. This recipe is from the Farm to Table cookbook, I’ll put the recipe below.

Serves 4

4 large (8-10 oz each) russet potatoes, scrubbed (we used 4 smaller ones and each had 2 for the meal)

1 tablespoon plus 1 teaspoon olive oil, divided

2 medium (3 cups) onions, thinly sliced

1 cup Irish-style stout

1/2 bunch kale

1 cup buttermilk

2 tablespoons butter, at room temperature

1/2 teaspoon mustard powder

salt and pepper

1 cup grated cheddar cheese

1. Preheat oven to 400F. Rub the potatoes with 1 teaspoon of olive oil and place directly on the oven rack. Bake until they squish easily when gently squeezed, 45 minutes - 1 hour.

2. Heat the remaining oil in large sauté pan over medium heat. Add the onions and cook, stirring frequently, until they begin to brown, about 15 minutes. Add a splash of the stout and scrape up any browned bits. Continue to cook, occasionally deglazing the pan with the stout until the onions are a deep brown and all the stout is used, about 45 minutes total.

3. Tear the rough ribs and stems away form the kale and discard. Roughly chop the leaves and add half the kale to the onions, tossing with tongs to wilt the leaves. Add the remaining kale, toss, cover, and cook until tender, about 5 minutes. Remove from the heat.

4. With a serrated knife, slice off the top quarter of each potato. Use a soupspoon to scoop out the flesh, leaving a 1/4 inch thick shell on the bottom and sides. Mash the flesh with the buttermilk, butter, and mustard powder. Gently fold in the onion-kale mixture and season with salt and pepper. Mound the mixture into the potato shells, sprinkle the tops with the cheese, and place on a baking sheet. Bake until cheese is melted, about 20 minutes, and serve warm as a side dish or a vegetarian main course.