Irish Colcannon with plantains


For 4 Servings:

3 green plantains
2-3 tbs butter replacer (Earth Balance)
1 bunch of kale (dinosaur kale)
3 scallions, sliced
1 tsp salt replacer or 1/2 tsp salt
1 dash of pepper
broth kept from cooking the kale 

Remove 1/2″ from the ends of the plantains, then cut them in 1″ pieces. Cook plantains with the peel in water like potatoes for abt. 20 minutes. When they are done, the flesh will bulge over the peel.
Remove the large stems of the kale and chop them in bite size pieces. Heat little oil or butter replacer in a skillet and add the scallion slices to cook for abt. a minute. Then add the kale and cook until it is wilted. (You can also blanch the kale in boiling water earlier, preserve the water, chop the kale after cooking and then add to the scallions)

When the plantains are done, drain the cooking water, rinse and cool until the plantains can be handled and the peel can be taken off easily. With a potato masher, mash the plantains in a bowl.

To make the mash easier to manage and juicier without adding too much fat, add some preserved kale water or broth by the spoonfuls until you get a manageable consistency. Add some butter replacer, spices and the cooked kale. Add salt, salt replacer and pepper to taste. Serve as a side with field roast or grain sausages.  ©

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