My favorite comfort foods are those that stir together the soft cloud comfort of potatoes or noodles with bites of spice and heat. And garlic. Always garlic. I didn't even whisper the word light. Or healthy. But my version of colcannon does so happen to be a tad less cholesterol laden than its old school cousin. But don't tell anyone. Just serve it. They'll lick their forks. And reach for seconds.
Ingredients:
Fruity extra virgin olive oil, as needed
Fruity extra virgin olive oil, as needed
3 cups of warm cooked potatoes- leftovers work beautifully for this
3/4 cup warm unsweetened milk, or unsweetened non-dairy milk
Sea salt and fresh ground pepper
4 cloves garlic, minced
2 rounded cups thinly shredded cabbage- I used both green and purple cabbage
1 medium carrot, peeled and shredded thin
5 scallions (spring onions), sliced- reserve a few slices for garnish
3/4 cup chopped roasted green chiles- mild or spicy
Instructions:
Preheat the oven to 350ºF.
Preheat the oven to 350ºF.
In a large mixing bowl, mash and whip the warm potatoes with the warmed hemp milk until creamy smooth. Drizzle with olive oil, to taste; and season with sea salt and ground pepper. Stir in. Taste test for seasoning. Set aside.
In a skillet, heat a dash of olive oil over medium-high heat and add the garlic. Stir for less than a minute. Add the shredded cabbage, carrots and scallions. Cook and stir for a few minutes- just until the cabbage has wilted and softened a bit, but still tender-crisp. Stir in the green chiles and remove from heat.
Add the cabbage skillet mixture to the smashed potatoes and stir together. Spoon the colcannon into a casserole dish and cover. Bake at 350ºF for 20 to 30 minutes, until piping hot.
Serve with a garnish of sliced scallions.
Serves 6 as a side dish.