3/4 lb kale, =or=- 3/4 lb green cabbage 1 lb potatoes, peeled & quartered 1 salt & pepper to taste 1 tbsp virgin olive oil 1 medium size onion, chopped 1/2 cup evaporated skim milk
Colcannon Recipe Instructions :
Bring a large saucepan of water to a boil. Wash kale well and trim off tough stems. Drop Kale into boiling water and cook, uncovered about 8 minutes. Drain and squeeze out excess water. Chop fine and set aside. In the same saucepan, cook potatoes in boiling water, covered, 15 minutes. Drain. Place potatoes in a food mill, a blender or a food processor fitted with metal blade and proscess to a puree. Combine potatoes with kale and season with salt and pepper. In a small non-stick, heat oil and saute onion until softened. Add milk to warm. Combine with potatoes and place in an ovenproof serving dish and warm in oven, if necessary. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE + 1/2 FAT EXCHANGE; CAL: 125; 1mg; CAR: 20g; PRO: 5g; SOD: 108mg; FAT: 4g;
Source: Light & Easy Diabetes Cuisine by Betty Marks. Brought to you and yours via Nancy O'Brion and Her Meal-Master.