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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 (optional)
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!
2015, Vegan Street