As promised, here’s another kale recipe. Colcannon is a traditional Irish dish, often made with cabbage instead of kale. It’s basically mashed potatoes with kale and green onions, and it is so delicious! This would be a great dish for tricking people into eating their leafy greens. (Because, apparently, not everyone wants to eat them. Weird, I know.) The last step is optional, and it’s great either way. But if the words “fried” and “mashed potatoes” never occurred to you at the same time, you should give it a shot.
1 head kale
4 lbs potatoes
3/4 C hemp milk
2.5 Tbs Earth Balance
1 Tbs salt
1/2 bunch green onions
1. Bring large pot of water to boil.
2. Peel potatoes and cut in half or quarters depending on size. Boil potatoes for 20 minutes, or until tender.
3. While potatoes are cooking, prepare kale.
4. In a small sauce pan, heat 2 Tbs Earth Balance over medium/low. Cook green onions for 5 minutes. Remove from heat.
5. When potatoes are finished cooking, transfer to a large bowl with a slotted spoon. DO NOT turn off heat to the water pot.
6. Put kale in the boiling water and cook for 5 minutes.
7. Meanwhile, mash the potatoes with the hemp milk, salt and pepper. They will seem a little drier than usual, but don’t worry.
8. Drain the kale and add to potatoes, along with green onions (with the Earth Balance they cooked in). Mash everything together. Yummy.
9. (Optional.) Heat a non-stick pan over medium, with a 1/2 Tbs of Earth Balance. Spread the colcannon into the pan and cook for 5-8 minutes, or until the bottom has browned. Stir up, to expose fresh taters to the heat and cook another 5-8 minutes to brown again.
Serve with any veggies, beans, or peas that you like.