I said at the beginning of the month, I would be focusing on all things heart related and would also include some heart heathy recipes. This is a vegan version of a less heart friendly dish. We didn’t miss the butter or the meat at all.
In case you’ve never heard of Colcannon, it’s a traditional Irish dish made with cabbage or kale, potatoes and butter. It often has bacon and/or ham but mine came out just fine without either. And I replaced the butter with olive oil.
As I have mentioned in the past, I am not the world’s best food stager, so my recipes always taste better than they look. So don’t judge a dish by its picture.
This was the easiest thing to make and it was a lovely meal to have on a cold winter Saturday. I took a few shortcuts because I was having a lazy day and needed some comfort food. I substituted garlic salt rather than garlic and plain salt for ease. Next time I’ll use fresh garlic because I believe it’s healthier.
Try it out and let me know what you think. I think you’ll be pleased.
Colcannon ala Karen
- 3 leeks sliced using only the white parts
- 1 bag coleslaw cabbage mix
- 2 tbsp olive oil divided
- 2 cloves garlic minced
- 6 medium yellow potatoes
- salt and pepper to taste
- dice potatoes and boil in water until tender, leaving skins on
- sauté sliced leeks and minced garlic in 1 tbsp.olive oil
- add coleslaw mix to the sautéed leeks and garlic and sauté until soft
- transfer cooked potatoes to a large bowl and mash using some of the potato water and 1 tbsp.olive oil
- mix sautéed vegetables to the potatoes and mix well
- add salt and pepper to taste
- warm in the oven until hot...about 15 minutes
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