Carol's Kale Colcannon - 24.8g Carbs, 4.3g Fiber, 5.1g Sugar
(Irish Mashed Potatoes)
From: Spark People - Submitted by: CAROLFAITHWALKR
I serve kale colcannon as an accompaniment to crockpot corned beef & cabbage on Saint Patrick's Day.
When I don't have leeks I use fresh onion & garlic to taste. (Example: Some recipes call for fried onions instead of leeks.)
When serving with roast beef or chicken I add salt to taste; when serving with corned beef I don't, as it's already too salty.
Tips: Usually made with cabbage not kale (except on Halloween), colcannon is healthier if you make it with kale.
Prep: 15 min
Cook: 15 min
Servings: 5
1 lb frozen kale
1 lb fresh potatoes
2 fresh leeks
1 cup skim milk (or unsweetened almond milk)
1/2 tsp pepper, or to taste
1/2 tsp ground mace, or to taste
*1/4 cup EACH: Smart Balance buttery spread AND extra virgin olive oil (OR, 1/2 cup unsalted butter, melted)
1. In large sauce pan boil potatoes until tender. Remove from heat and drain, reserving the potato water.
2. While potatoes are cooking, slice leeks, green part as well as white, put in colander, rinse well under running water. After slicing and washing in colander, fill large deep bowl with water; dunk and stir the leeks thoroughly. Look closely and you will notice there are grains of sand in the bottom of your bowl. If any of the leek pieces touch the bottom of the bowl, use a bigger bowl so the leeks and sand have room to not touch. Remove the leeks carefully without stirring up the sand in the bottom. Empty water and sand out of bowl. Refill and repeat 2 times with fresh water and clean bowl ea time for a total of 3 immersions to ensure sand is removed.
3. Add pkg of frozen kale to reserved potato water, bring to boil, reduce heat and simmer uncovered for 15 - 20 minutes. Drain*, set aside, and keep warm.
4. While kale is cooking, simmer leeks in a medium sauce pan in just enough milk to cover, until the darkest green parts are soft.
5. Season and mash potatoes well. Stir in cooked leeks and milk. Blend in the kale and reheat, keep blending until the whole is green and fluffy. Make a well in the center and add the butter, mixing well.
*This water the kale cooked in is very nutritious; I reserve it and use it as a replacement for veggie broth.
Serves: 5
Serving Size: 1 cup
Nutrition per Serving: 276.7 Calories, 18.5g Total Fat, 3.6g Saturated Fat, 4.4g Polyunsaturated Fat, 10.4g Monounsaturated Fat, 1mg Cholesterol, 131.9mg Sodium, 437.4mg Potassium, 24.8g Total Carbs, 4.3g Dietary Fiber, 5.1g Sugars, 6.4g Protein
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