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Colcannon

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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      • Dazzle59 says:

        Hi Saoirse! I recommend So Delicious Coconut Milk Beverage, Unsweetened flavor in cooking – it is rich and creamy, yet has a neutral flavor profile which works well in recipes such as mashed potatoes, sauces, curries, etc. Make sure to buy the “unsweetened” flavor (green packaging) rather than “regular,” which has too much added sugar. I also cook with Earth Balance vegan margarine, which is an excellent replacement for butter. It comes in stick form and tubs (I like the “whipped” version). Enjoy!

      • Liz says:

        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 says:

        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 says:

        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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