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Mashed potatoes? Sign me up. Greens? Sure, I’ll have a bowl. Mashed potatoes and greens together? Now you’re talking. While this may not be the most traditional interpretation of colcannon, the classic Irish potatoes and cabbage dish, it’s nutritional profile has been boosted considerably and without sacrificing the spirit of this comforting side dish, brought to you just in time for St. Patrick’s Day.


5 cups (approximately 2 pounds) Yukon gold potatoes, chopped
1/3 cup low sodium vegetable broth
1 yellow onion, diced
½ teaspoon low sodium tamari
3 – 4 cloves garlic, minced
4 cups kale, spinach or other cooking greens
½ tablespoon dill
2 teaspoons thyme
½ teaspoon paprika
1/3 cup – ½ cup unsweetened vegan milk, warmed
1 – 2 teaspoons grated organic lemon rind 
Salt and pepper to taste

Boil the potatoes in a large pot over medium-high heat in plenty of salted water. You can peel or not peel the potatoes. Cook for about 10 minutes or until fork-tender. Drain.

Meanwhile, heat a large skillet over medium heat. Add the vegetable broth, then heat the onions for 5 minutes, stirring often. Add the tamari and garlic and cook for another few minutes. Add the greens and more broth if necessary. Cook until the greens are just cooked through.

In a large bowl, mash the potatoes with the warmed milk, then add the spices, optional lemon rind and mash together. Stir in the sautéed vegetables, taste for salt and pepper, and enjoy!

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