Revolutionary recipe: Healthy Irish Colcannon Potatoes for St. Patrick’s Day

Total Time: 25 minutes

Number of servings: 4

Per Serving 234 calories

Fat 2 g

Carbs 51 g

Protein 7 g

4

Ingredients

• 2 lb potatoes, peeled (about 8 Yukon Gold or 4 russet)
• 1 small onion (about 4 oz)
• 6 cloves of garlic, minced
• 10 oz cabbage and/or kale, shredded or sliced thin
• 1 cup water, divided (cooking water)
• ½ cup unsweetened, non-dairy milk
• 1 teaspoon ground coriander
• ½ teaspoon garlic granules
• ½ teaspoon onion granules
• ½ teaspoon ground black pepper
• ½ lemon, juiced

Instructions

1. In a large pot with the lid on, bring water to a boil. While water heats, chop potatoes and then add them to boiling water. Cook potatoes for about 15 minutes. They should be soft and split nicely using a fork. Once they’re soft, strain the potatoes. Save 1 cup of the cooking water.
2. While the potatoes cook, add onion to a large skillet over medium-high heat. Cover with a lid and sauté for just 2 minutes, stirring occasionally. Then turn heat to medium and add minced garlic. Sauté for 2 more minutes.
3. Then add the shredded greens and ½ cup of water to the skillet. Cover with a lid and steam the veggies for 5 minutes, or until the greens are soft with a bright color.
4. Either in the pot used to cook the potatoes or a large mixing bowl, combine potatoes, ½ cup of water, ½ cup of non-dairy milk, coriander, garlic and onion granules, and black pepper. Use a potato masher or a handheld mixer to mash and mix the potatoes.
5. Stir in the onions, greens and lemon juice. Serve warm.

Notes