Colcannon

Servings: 4
Ingredients:

3/4 lb Kale;                                    Salt and pepper to taste;
-=OR=-                              1 tb Virgin olive oil;
3/4 lb Green cabbage;                      1 md Size onion; chopped
1 lb Potatoes; peeled and quartered      1/2 c  Evaporated skim milk;

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 and Easy Diabetes Cuisine by Betty Marks. Brought to you and
yours via Nancy O’Brion and Her Meal-Master.

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