Colcannon

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2 medium potatoes, cut into large chunks
1 cup kale, stems removed and coarsely chopped
3 Tbsp. thinly sliced scallions
2/3 cup low-fat soy milk
Salt and pepper, to taste

• Put the potatoes in a medium saucepan, add water to cover, and bring to a boil, then reduce the heat and cook until tender, about 20 minutes.
• Peel the cooked potatoes and place them in a mixing bowl.
• In another medium saucepan, add an inch of water, insert a steamer basket, bring to a boil, then reduce the heat to a simmer. Add the kale, cover, and steam for about 4 minutes, then remove and place in the mixing bowl with the potatoes.
•Heat the scallions and soy milk in a small skillet and simmer for 5 minutes. Add everything together and mash. Add the salt and pepper. Serve hot.

Makes 4 servings.

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Recent Comments

Liz commented:

Mar 9, 2012 7:32 AM

Saoirse, You could probably substitute the soy milk for most other types of non-dairy milk (rice, almond, etc) as long as they were the original flavor and not vanilla. For the irish butter substitute, try using earth balance non-dairy butter - it is amazing!
rachel Golusinski commented:

Mar 8, 2012 11:26 PM

You can substitute almond milk, and there is vegan margarine called Earth Balance that is yummy. You can buy it at health food stores.
Saoirse commented:

Mar 11, 2011 3:07 PM

I'm more familiar with colcannon spuds done with cabbage, but kale sounds lovely, too. Any feedback as to how it tastes with soy milk? I'm not a big fan of the soy milk. And I grew up with a recipe that included Irish butter; what would be a good substitute to add that kind of creaminess or fat?

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