Healthy Recipe Colcannon
This basic recipe is vegan colcannon or vegetarian version, ideal as a main dish every day, lunch or breakfast peasant with eggs or butter beans
Ingredients:
3 cups lightly packed kale chopped cabbage, chard, greens or other
4 white potatoes (2 to 2 1/2 pounds), peeled and cut into chunks
5-6 tablespoons unsalted butter (more butter for serving)
3 green onions (including green onion leaves), chopped (about 1/2 cup)
1 cup milk or cream
salt
Instructions:
Place potatoes in medium saucepan and cover with cold water at least an inch. Add 2 tablespoons salt and bring to boil. Boil until potatoes are tender fork (15 to 20 minutes). Drain in a colander.
Return the pot from the stove and set over medium-high heat. Melt the butter in the pan and once hot, add the vegetables. Cook the vegetables for 3-4 minutes or until tender and have broken off part of its water. Add the scallions and cook 1 minute more.
Pour milk or cream, mix well and add the potatoes. Reduce heat to medium. Use a fork or potato masher and mash the potatoes, mixing with the green. Add salt to taste and serve hot with a knob of butter in the middle
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