Serves 5
1 pound kale
1/2 cup finely chopped onions
4 cloves garlic, diced
2 teaspoons olive oil
2 pounds potatoes, chopped
1/2 cup soymilk or vegetable broth
salt and pepper, to taste
Wash and trim the kale, removing the hard stems and tearing into bite-sized pieces. Sauté with the chopped onion and garlic in olive oil until the kale is tender. Set aside.
In a large pot, boil the potatoes in lightly salted water until the potatoes are soft, about 20 minutes. Drain and then add the soymilk or vegetable broth. Mash well. Mix in the sautéed kale and onions. Add salt and pepper to taste.
Serve immediately.
Leftovers? Form the colcannon into pancakes. In a lightly oiled, nonstick pan, fry both sides until lightly browned.
