Emerald mashed potatoes

6 large baking potatoes, peeled and cut into even-size pieces
1 1/2 cups lowfat milk or soymilk
1 bunch green onions, trimmed, finely sliced
4 cups kale or other leafy greens, finely shredded
3 tbsp butter or margarine
salt and black pepper, to taste

1. Cook potatoes in boiling salted water until tender, about 25 minutes. Meanwhile, in a large saucepan, combine milk, green onions and kale. Bring to a boil. Reduce heat and simmer for 3 minutes. Remove from heat.
2. Drain potatoes and mash thoroughly with butter. Gradually beat in milk mixture. Season with salt and pepper. Serve right away.