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Colcannon is a traditional dish to include with any Irish-inspired meal. Mellow the scent of boiling cabbage by simply peeling a small onion and adding it to the boiling water with the cabbage. The onion sweetens the scent of the wilting greens and renders it far less odorous.
serves 4 - 6


8 russet potatoes, peeled and quartered

2/3 cup milk

6 scallions, chopped with green stems

1 1/2 cups green cabbage or curly kale, finely chopped

2 tablespoons butter, melted

1 tablespoon fresh parsley, chopped

Salt and fresh ground black pepper to taste

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  1. Steep potatoes in cold water for one hour. Drain. Return to stock pot and cover with cold, salted water. Bring to a boil and cook until fork tender, about 15 - 20 minutes. Drain well.
  2. Meanwhile, bring a large pot of water to boil and add cabbage or kale. Boil gently until greens are wilted, about 5 to 10 minutes. Drain and set aside.
  3. Add milk and scallions to a small saucepan. Bring to a boil. Remove from heat.
  4. In a large bowl, mash the potatoes using a hand mixer or potato masher. Add the milk and scallion and beat until fluffy.
  5. In a medium saute pan over medium-high heat, toss the cooked cabbage gently in the melted butter. Add the cabbage and parsley to the potatoes and fold well.
  6. Season with salt and pepper. Serve warm.

Per serving: 168 calories, 6g fat, 4g sat fat, 26g carbohydrates, 4g protein, 78mg sodium, 76mg calcium

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