Leeky Colcannon

Ingredients

2 lb russet potatoes, peeled and chopped

1 medium bundle of kale, stripped from stems and chopped (Approximately 2-3 cups)

2 Leek, chopped

2 Cup Soy Milk (or dairy, almond, etc.)

1/4 to 1/2 teaspoon nutmeg

1/2 teaspoon black pepper

Sea Salt to taste

For an added kick add 1/4 teaspoon of Cajun or Chipotle seasoning

Preparation

Prepare vegetables as described above.

In a large pot bring water to a boil. Add potatoes and cook until tender (knife will fall out if potato is stuck).

Meanwhile, in a medium pot bring water to a boil. Add Kale and boil for approximately 20 minutes. (If you have a steamer basket you can steam the Kale above the potatoes in the same pot).

Concurrently, bring the 2 cups milk to a simmer in a pan or wok and add the leeks. Cook for approximately 15 minutes, or until tender.

Once all vegetables are cooked, drain both the potatoes and the kale. Return both to large potato pot.

Add the leeks and milk to the larger pot along with spices.

Mash until desired consistency is reached, add more milk for smoother and softer colcannon.

Add Sea Salt to taste and serve.

(Optional- The spice measurements above are recommendations from what I found to be not too over powering for myself and those who ate it, but I found that I ended up adding a bit more nutmeg and pepper after the cooking process to my own plate. I definitely enjoy my food to be very flavorful, so be sure to follow your tastes and desires).

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About

Colcannon is a traditional Irish dish usually consisting of potatoes and cabbage or kale. It's something I've been familiar with for some time, but which I never really liked because I am not a big fan of cabbage. Yes, I am an Irish girl who doesn't like cabbage. Anyway, during the fall of 2012 I was playing around with making Colcannon using a few different online recipes. After several tries at making my own, I found what I felt was the Best of the best. This recipe is gluten free, vegan, and dairy free.