Prepare the colcannon: While the stew cooks, boil the potatoes in salted water until tender, about 20 minutes. In a separate pan, sauté the kale in 2 tablespoons of butter until wilted and tender.

For the filling, melt butter and other ingredients in a small skillet, mixing it all together then pouring into a large bowl to cool. Squeeze one package of frozen spinach, then finely chop it.

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