Colcannon

• 1 lb. purple potatoes
• 1 lb. kale, tough stems removed
• 2 to 3 Tbs. olive oil
• 10 oz. shiitake mushrooms, sliced (about 3 cups)
• 3 cloves garlic, chopped (about 1 Tbs.)
• 1 cup unsweetened rice milk, warmed

1. Place potatoes in large pot, and cover with water.
2. Bring to a boil, reduce heat to medium, and simmer 15 to 20 minutes, or until very tender.
3. Drain, and return to pot.
4. Heat potatoes over medium heat 1 to 2 minutes to steam off excess water, and set aside.
5. Meanwhile, bring large pot of salted water to a boil.
6. Add kale, and cook 5 minutes.
7. Drain, and set aside.
8. Heat oil in large skillet over medium heat.
9. Add mushrooms and garlic, and saute 5 to 7 minutes, or until mushrooms are soft and all liquid has evaporated.
10. Stir in kale, and cook 1 minute more, or until hot.
11. Season with salt and pepper.
12. Mash rice milk into potatoes until soft, but still chunky.
13. Fold in kale mixture, and serve.

purple potatoes, kale, olive oil, shiitake mushrooms, garlic, unsweetened rice milk

Taken from www.vegetariantimes.com/recipe/colcannon/ (may not work)