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  Recipe Home » Diabetic » Colcannon
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  Colcannon
  Category: Diabetic
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 245
Ingredients:
3/4 lb Kale, =OR=-
3/4 lb Green cabbage
1 lb Potatoes, peeled & quartered
Salt & pepper to taste
1 tbsp Virgin olive oil
1 medium Size onion, chopped
1/2 cup Evaporated skim milk
Instructions:
Bring a large saucepan of water to a boil. Wash kale well and trim
off tough stems. Drop Kale into boiling water and cook, uncovered
about 8 minutes. Drain and squeeze out excess water. Chop fine and
set aside. In the same saucepan, cook potatoes in boiling water,
covered, 15 minutes. Drain. Place potatoes in a food mill, a blender
or a food processor fitted with metal blade and proscess to a puree.
Combine potatoes with kale and season with salt and pepper. In a
small non-stick, heat oil and saute onion until softened. Add milk
to warm. Combine with potatoes and place in an ovenproof serving dish
and warm in oven, if necessary. Food Exchange per serving: 1
STARCH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE + 1/2 FAT EXCHANGE; CAL:
125; 1mg; CAR: 20g; PRO: 5g; SOD: 108mg; FAT: 4g;

Source: Light & Easy Diabetes Cuisine by Betty Marks. Brought to you
and yours via Nancy O'Brion and Her Meal-Master.
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