Colcannon

Name: Colcannon
Total time: 35 min
Ingredients: 4 medium-size potatoes, peeled and cut into small dice; 2 tsp. lemon juice; 2 tsp. olive oil; 1 small sweet onion, finely diced; 1 Tbsp. finely diced shallots or leeks; 1 large green onion, white and green parts finely sliced; 1 clove garlic, minced; 1 small head green cabbage, cored and finely shredded; 2 tsp. unsalted butter; 1⁄4 cup skim milk, scalded; 1⁄4 tsp. dried parsley; 1⁄8 tsp. freshly ground black pepper

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Serves: 4Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4

Ingredients

4 medium-size potatoes, peeled and cut into small dice
2 tsp. lemon juice
2 tsp. olive oil
1 small sweet onion, finely diced
1 Tbsp. finely diced shallots or leeks
1 large green onion, white and green parts finely sliced
1 clove garlic, minced
1 small head green cabbage, cored and finely shredded
2 tsp. unsalted butter
1⁄4 cup skim milk, scalded
1⁄4 tsp. dried parsley
1⁄8 tsp. freshly ground black pepper

Directions

Step 1
Put the potatoes in a saucepan. Cover with cold water. Add the lemon juice and bring to a boil; reduce heat, cover, and simmer until tender.
Step 2
In a large, deep nonstick sauté pan treated with nonstick spray, bring the olive oil to temperature over medium-high heat. Add the onion, shallots (or leeks), and green onion; sauté for about 3 minutes, stirring occasionally, until the onion is tender. Lower the heat and add the garlic; sauté for 1 minute. Add the cabbage. Cover and cook until the cabbage is tender, about 10 minutes.
Step 3
Drain the potatoes and put them in a serving dish large enough to hold all the ingredients. Add the butter, milk, parsley, and pepper; coarse-mash and mix with a fork. Add the sautéed cabbage mixture to the potatoes and stir to combine.