Colcannon

In this Irish classic, the combination of potatoes and cabbage, browned in a skillet and embellished with lots of scallions, becomes uncommonly tasty. It makes a great side dish and serves 6.

1 tablespoon canola oil
2 cups finely chopped white cabbage
6 scallions, white and green parts, sliced
4 or 5 large potatoes, cooked, peeled, and coarsely mashed
1 cup of low-fat milk or soymilk
2 tablespoons minced fresh parsley
Salt and freshly ground pepper to taste

Heat the oil in a large skillet. Add the cabbage and sauté, covered, over medium heat. 

Lift the lid and stir occasionally, until the cabbage is limp. Add the scallions and sauté, uncovered, until the cabbage begins to turn golden. 

If the skillet becomes dry, add small amounts of water as needed. 

Combine the potatoes and milk in a mixing bowl and stir together. Turn the heat up to moderately high and stir the potatoes and parsley in with the cabbage mixture in the skillet. 

Sauté without stirring until the bottom of the mixture gets nicely browned. 

Fluff with a wooden spoon, then season with salt and pepper and serve.

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