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Food Coach

Colcannon Recipe

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Recipe from: Gavan Murphy

Serves: 4

Ingredients

  • 1 head Kale - stems removed - discard. Wash and rough chop leaves
  • 1½lbs of Yukon Gold potatoes (white potatoes) - peeled, chopped
  • 2 cups organic vegetable broth

Instructions

  1. Begin by peeling and boiling the potatoes in salted water (1/4 tbsp) until done.
  2. Place the kale in saucepan with 1 cup vegetable broth. Cover and simmer for 15 minutes on medium heat.
  3. Drain potatoes when cooked. Mash. Add enough broth to make smooth consistency. When Kale is cooked, fold into potatoes. (NOTE: You don't want to mash the kale along with the potatoes.)
  4. Taste and season with salt and pepper. Enjoy!

Full story: St. Patrick's Day meals that are tasty, healthy