Colcannon recipe (Side Dish)


Yield: 6 servings

3 lb russet potatoes, peeled
2 lb kale or green or Savoy cabbage
2 cups leeks or green onions, minced
½ cups soymilk or other non-dairy milk
some   salt and black pepper to taste

Posted by RiVD on Apr 27, 2008


Cut the potatoes into chunks, and boil in water to cover or until tender, but not mushy.

Meanwhile wash and trim the kale or cabbage, discarding any tough stems.
Chop it and steam for 5-10 minutes, or until tender.
Cool it and gently squeeze out the water.
At the same time, in a lightly oiled skillet, steam-fry the leeks until softened.

Drain the potatoes well and mash with a potato masher.
Beat in the soymilk, then the cooked kale or cabbage and leeks.
Add salt and pepper to taste.

Serve hot with stew or gravy.

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