Colcannon from Healthy Diabetic Recipes

Colcannon Recipe

Recipe Ingredients:

3/4 lb Kale, =OR=-
3/4 lb Green cabbage
1 lb Potatoes, peeled & quartered
Salt & pepper to taste
1 tbsp Virgin olive oil
1 medium Size onion, chopped
1/2 cup Evaporated skim milk

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.

Servings: 4

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

~ Henry Miller, American writer (1891-1980)

 

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