Karina’s Kicked Up Colcannon
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
Fruity extra virgin olive oil, as needed
3 cups of warm cooked potatoes
3/4 cup or so of plain rice milk
Sea salt and fresh ground pepper
4 cloves garlic, minced
2 rounded cups of thinly sliced cabbage (use both green and purple cabbage)
1 medium carrot, peeled and shredded thin
5 scallions, sliced- reserve a few slices for garnish
3/4 cup chopped roasted green chiles- mild or spicy
Instructions:
Preheat the oven to 350 degrees F.
In a large mixing bowl, mash and whip the warm potatoes with the warmed hemp milk until creamy smooth. Drizzle with olive oil, to taste, and season with sea salt and ground pepper. Stir in. Taste test for seasoning. Set aside.
In a skillet, heat a dash of olive oil over medium-high heat and add the garlic. Stir for less than a minute. Add the shredded cabbage, carrots and scallions. Cook and stir for a few minutes- just until the cabbage has wilted and softened a bit, but still tender-crisp. Stir in the green chiles and remove from heat.
Add the cabbage skillet mixture to the smashed potatoes and stir together. Spoon the colcannon into a casserole dish and cover. Bake at 350 degrees F for 20 to 30 minutes, until piping hot.
Serve with a garnish of sliced scallions.
Serves 6 as a side dish.
From glutenfreegoddess.blogspot.com