Red Cabbage and Kale Colcannon

Shopping List

• 4 lbs Russet potatoes, peeled
• 2 tsp sea salt
• 2 Tbsp butter
• 2 Tbsp olive oil
• 1 1⁄2 cup fresh or frozen kale, cleaned and chopped
• 1 1⁄2 cup red cabbage, cleaned and chopped
• 2 oz cream cheese
• 1⁄3 cup buttermilk

Instructions

• Peel and cut potatoes into chunks. Place them in a large saucepan or Dutch oven and cover them with cold salted water.
• Bring to a boil and cook approximately. 15-20 minutes, until easily pierced with a fork. When potatoes are done, pour into a colander and drain.
• While potatoes are cooking, add olive oil to a skillet and warm. Then, add the cabbage and saute for about 5-7 minutes.
• Next, add the frozen kale and saute for 5-7 minutes more (if using fresh kale, add with red cabbage to start).
• Cook 10-15 minutes until tender, but not soft. Remove from heat. Put potatoes in a mixing bowl.
• Add cream cheese and butter; begin to mash with mixer or potato masher.
• Add buttermilk, a bit at a time, until you get the texture and consistency you like.
• Add the cabbage and kale to the potatoes and stir until mixed evenly.
• Transfer to serving dish and top with pats, or melted butter.