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St. Patrick's Day Recipes
Colcannon
By Patricia Bertron, R.D.
INGREDIENTS
2 medium potatoes, scrubbed
1 cup kale, stems removed and coarsely chopped
2/3 cup low-fat soymilk
3 tablespoons thinly sliced scallions
salt and pepper to taste
Make: 4 servings.
PREPARATION
1. Cut potatoes into large chunks. Add to a medium saucepan
with enough water to cover the potatoes. Bring to a boil, reduce
heat cook until tender when pierced with a fork—about
20 minutes.
2. Meanwhile, add about one inch of water
to a medium saucepan. Insert steamer basket, bring to a boil
then reduce heat to simmer. Add kale, cover, and steam for about
4 minutes. Remove kale and place in a mixing bowl.
3. Once potatoes are cooked, peel and add
to kale.
4. In a small skillet, heat the soymilk
and scallions, and simmer 5 minutes. Add to potatoes and kale
and mash together. Add salt and pepper to taste. Serve hot.
