Recipe of the Week - Kale-cannon and Avocado

KaleCannon and Avocado

Serves 2

This is one of my takea on that traditional Irish dish, Colcannon. You may think the addition of the avocado is strange, but try this please, it is really yummy, and adds a creamy richness to the dish. If you are an avocado hater, then by all means leave it out.

Hint

Next time you make mashed potatoes for dinner, make too many on purpose so you will be ready to make this dish the next day!

Preparation time - 10 minutes, not including cooking potato

Cooking time - 15 minutes

[gluten free]

[soy free]

1 teaspoon Canola Oil

¼ cup sliced Onion

2 cloves Garlic, minced

1 ½ cups shredded Kale

1 cup leftover Mashed Potatoes, at room temperature

½ Avocado, chopped

Salt and pepper to taste

In a large skillet heat the oil over medium-high heat, then sauté the onion and garlic for 5 minutes until lightly browned.

Add the kale, cover and steam for 3 to 5 minutes until bright green and tender.

Add the potatoes, stir to combine. Cook 5 minutes until just lightly browned, turning infrequently, just enough so it doesn’t stick or burn.

Remove from heat, stir in the avocado, taste for seasoning and serve.