Colcannon

3 lbs russet potatoes, peeled and cut into chunks
1 lb frozen chopped kale, thawed and cooked according to package directions
2c leeks or green onions, minced
vegetable oil
1c or less soy milk
salt and pepper to taste

Boil potatoes in water until tender, but not mushy.

Meanwhile, fry leeks or green onions in a small amount of oil until tender.

When potatoes are done, drain and mash, adding soymilk as necessary to achieve desired consistency.

Mix in kale and leeks or green onions.

Salt and pepper to taste.

Gluten Free Adaptation

• use gluten free soy milk

adapted from The Almost No Fat Holiday Cookbook by Bryanna Clark Morgan