Friday, March 18, 2016


We altered this recipe for Colcannon to fit our non-dairy needs. Everyone loved it!!!


• 2 pounds unpeeled potatoes, cut into chunks
• 6 small to medium kale leaves
• 1/2 cup vegetable broth
• Coarse sea salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup earth balance (half a stick)


1. Drop the potatoes into a medium saucepan of boiling water. Lower the heat and simmer them until tender, 15 to 20 minutes, then drain. While the potatoes are cooking, cut or tear the ribs off the kale and discard them. Chop the leaves coarsely. You should have about 2 cups, tightly packed. Steam the kale until tender, 10 to 15 minutes. A firm, curly kale will take a bit longer than a thin-leaved type.

2. Return the potatoes to the saucepan along with the broth. Mash over low heat with a potato masher until smooth and heated through. Stir in the kale, salt and pepper, and then transfer to a serving bowl. Melt the earth balance in a small saucepan and pour it over the colcannon. Add an extra grinding of pepper and serve immediately, while still piping hot.

Here is a sweet potato version

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