Recipe by Ronit Peskin.
- Cook & Prep: 1 h
- Serving: 8
Cruciferous Veggie Options
Prepare the Colcannon
Wash potatoes well, then boil in salted water until soft. Peel if desired. (The skin is full of nutrients.)
Heat the butter or oil in a sauté pan over medium heat.
Sauté the onions and garlic until golden.
Add cabbage, kale, or chard. Cook until soft.
Mash potatoes well. Add to pan and mix to combine with vegetables.
Add milk or cream until you reach the desired consistency. Some prefer their colcannon soupy; I enjoy it slightly runnier than regular mashed potatoes. Add salt and pepper to taste.
Replies:4 cups of shredded is about a head. Depends on the bag I guess.