Kale and Cabbage Colcannon
In this Irish classic, potatoes and cabbage or kale are lightly browned in a skillet. Here I’ve used both types of greens, and, with a generous portion of leeks, it’s tastier than ever.
- 6 medium red-skinned or golden potatoes
- 1/2 cup unsweetened rice milk or other nondairy milk
- 2 tablespoons olive oil
- 2 medium leeks, white and palest green parts only, chopped and well rinsed
(or use 5 to 6 chopped scallions, both white and green parts)
- 2 cups thinly sliced green cabbage (regular or savoy)
- 6 to 8 kale leaves (regular or lacinato), stems removed and thinly sliced
- 1/4 cup minced fresh parsley
- Salt and freshly ground pepper to taste
Cook, bake, or microwave the potatoes in their skins until easily pierced.
When cool enough to handle, peel the potatoes, cut them into large chunks, and place in a bowl. Mash coarsely and stir in the rice milk.
Heat half of the oil in a large skillet. Add the leeks and sauté over medium heat, covered, for 2 to 3 minutes, or until wilted.
Add the cabbage and coninute to sauté, covered, adding a small amount of water to keep the bottom of the skillet moist, for 2 minutes longer.
Add the kale and remaining oil and sauté, uncovered, until the cabbage begins to turn golden. If the skillet becomes dry, add small amounts of water as needed. Turn the heat up to medium-high and stir in the potatoes and parsley.
Cook without stirring until the bottom of the mixture gets nicely browned. Stir and allow more of the mixture to brown. Season with salt and pepper and serve.