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colcannon-2 recipe

Date:    Tue, 30 Nov 93 21:40:31 PST
 From:    Jane Colman (jane@netcom.com)
 The recipe is taken from The New Laurel's Kitchen, changed only by
 omitting some butter.
 4 potatoes (I used 3 large ones)
 3-12 cups chopped kale (I used one bunch)
 3 leeks or 1 onion (I used the onion)
 1/3 cup nonfat milk or your favorite milk substitute
 1/4 cup fresh parsley, chopped
 salt and freshly ground pepper to taste
 Cut up the potatoes and steam until soft.  Meanwhile, chop the onion and
 saute in a nonstick pan or with a little water.  Chop and wash the kale,
 and when the onion is soft, add the kale to the skillet; cover and let
 the kale steam--the water that stays on the leaves after washing is
 generally enough.  When the potatoes are done, drain if necessary and
 mash (the recipe says to peel them, but I like my mashed potatoes with
 skins).  Mix in the milk, parsley, and salt and pepper to taste (this
 was one of the rare times when I added salt to a dish), combine with
 the kale and onions, and serve.  It's probably enough for 3 or 4 people.
 If kale is too exotic, I believe that cabbage is also traditional.
 kwlacto lacto