"Goodness from the Garden"
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Colcannon - photo source:


1 1/2 pounds small red potatoes, halved
1 tablespoon butter
1 medium yellow onion, chopped
3 cloves garlic, minced
1 to 1 1/2 pounds kale, stems removed, coarsely chopped (about 16 to 18 cups)
1/2 cup water
1/2 cup low-fat milk
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
Freshly ground black pepper


Place potatoes in a large saucepan and cover with cold water. Bring to a boil, reduce heat to medium, cover and cook until tender, about 12 minutes.

Meanwhile, in a large Dutch oven over medium heat melt butter. Add onions and cook, stirring often, until translucent, about 2 minutes. Add garlic and cook, stirring constantly, 1 minute. Add kale and water; cover and cook 3 minutes. Remove lid and stir thoroughly. Reduce heat to medium-low, cover and cook, stirring occasionally, until kale is tender, 15 to 20 minutes.

Once potatoes have cooked, drain and return them to pan. Add milk and coarsely mash. Cover and set aside.

Stir mustard into kale and remove from heat. Add mashed potatoes, salt and pepper and mix well.

Servings: 6
Start to finish: 45 minutes

Per 1-cup serving: 162 cal., 3 g total fat, 6 mg chol., 6 g pro., 30 g carbo., 4 g fiber and 275 mg sodium.

This page is updated monthly.
Revised:  January 15, 2018