Nutrition per serving may change if servings are adjusted.
6 sprigs sprigs fresh thyme
1 cup low-fat milk
6 cloves garlic, peeled
6 scallions, sliced
5 cups finely shredded green cabbage, (about 1 pound)
4 medium Yukon Gold potatoes (about 1 pound), peeled and cut into 2-inch chunks
Salt & freshly ground pepper to taste
2 tablespoons chopped fresh parsley
Tie thyme sprigs with twine or in a cheesecloth bag. Combine milk, garlic and thyme in a small saucepan. Bring to a simmer over medium heat. Reduce heat to low and simmer gently until garlic is soft, 5 to 10 minutes. Discard thyme.
Transfer the milk mixture to a blender and puree until smooth. Return to the pan and stir in scallions. Cover and set aside.
Bring 1 inch salted water to a boil in a large pot. Add cabbage, cover and cook until very tender, 8 to 10 minutes. Drain well.
Meanwhile, place potatoes in a large saucepan and cover with cold salted water. Bring to a boil, reduce heat to medium and cook, covered, until tender, 10 to 15 minutes.
Drain the potatoes and return to the pan. Mash with a potato masher or hand-held electric mixer. Gradually add the milk mixture to the potatoes, stirring until smooth. Stir in cabbage and season with salt and pepper. Transfer to a warmed bowl and garnish with parsley.
Make Ahead Tip: The potatoes can be prepared up to 1 hour ahead and kept warm, covered, over a larger pan of barely simmering water.
Colcannon does not contain any of the following ingredients
sprigs fresh thyme
Scallions, or cabbage
oh & you are completely missing the butter !
So here you go !
Kale steamed & chopped do not use cabbage
onion chopped & fried
salt pepper to taste
Pros: There are none
Cons: Too many to list !