Title: Low-fat Colcannon
Categories: Lowfat British
Yield: 4 Servings

4		Potatoes
8	c	Chopped kale
3		Leeks or
1		Onion
1/3	c	Nonfat milk
1/4	c	Fresh parsley, chopped
		Salt and freshly ground
		Pepper to taste

The recipe is taken from The New Laurel's Kitchen, changed only by omitting some butter.

Cut up the potatoes and steam until soft. Meanwhile, chop the onion and saute in a nonstick pan or with a little water. Chop and wash the kale, and when the onion is soft, add the kale to the skillet; cover and let the kale steam--the water that stays on the leaves after washing is generally enough. When the potatoes are done, drain if necessary and mash (the recipe says to peel them, but I like my mashed potatoes with skins). Mix in the milk, parsley, and salt and pepper to taste (this was one of the rare times when I added salt to a dish), combine with the kale and onions, and serve. It's probably enough for 3 or 4 people. If kale is too exotic, I believe that cabbage is also traditional.

Date: Tue, 30 Nov 93 21:40:31 PST From: Jane Colman

Converted to MM format by Dale & Gail Shipp, Columbia Md.

From: Gail Shipp Date: 11 Jan 97 National Cooking Echo Ä

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