COLCANNON

Irish greens and potato dish
made with soy milk

Colcannon, the traditional Irish mashed potato-and-cabbage dish, can be zipped up nutritionally by choosing a sulforaphane-rich green like kale or collard greens and replacing milk or cream with soy milk.

Our version uses unsweetened soy milk, olive oil and a touch of turmeric (curcumin).

4 pounds of Yukon Gold potatoes (or 6 medium potatoes)
1 bunch of dark greens or mixed greens, about 3/4 pound (collard, kale, savoy cabbage)
6 sprigs fresh thyme or dill to taste
1 tsp mace or nutmeg
1 tsp turmeric
1 cup soy milk, plain unsweetened
1 leek well rinsed, or 6 scallions, or one medium onion, chopped
3 cloves garlic peeled, crushed and chopped
salt and pepper to taste
4 teaspoons olive oil

Method
Boil peeled potatoes in a saucepan; boil well-washed, trimmed greens in another pan.

Combine soy milk with herbs, spices, leeks or onions and garlic. Simmer 10 - 15 minutes over low heat to soften the leeks or onions and blend the flavors into the liquid.

When the potatoes are tender, drain and mash with the hot, flavored, onion-y soy milk. Stir in the greens. Salt and pepper to taste, drizzle with olive oil, stir gently again. If you wish, transfer to a heatproof dish and set in hot oven to brown the top a little.

Makes 4-8 servings.

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