Colcannon
INGREDIENTS
4 potatoes
3-12 cups chopped kale
3 leeks or 1 onion
1/3 cup nonfat milk
1/4 cup fresh parsley, chopped
salt and freshly ground pepper to taste
1 tablespoon butter
DIRECTIONS
1. Steam potatoes. Steam kale separately. Meanwhile, heat butter in
skillet, add leeks or onion and cook until soft, stirring frequently
(and/or adding a little water) to prevent sticking. When potatoes are
tender, peel and mash them. When kale is tender, drain well. Combine
potatoes, kale, leeks, milk, parsley, salt, and pepper. Four servings.
