Spring Forward.. and Thinking Green! Red Potato Colcannon Healthy Recipes from Too Much Girls

Red Potato Colcannon

Ingredients:

1 pound small red potatoes, scrubbed and cut in half
1 tablespoon Smart Balance Light Butter Spread
1/2 cup thinly sliced onion
6 cups thinly sliced green cabbage (about 1/2 head)
1 cup non-fat milk
1 teaspoon salt
1/4 teaspoon white pepper

Directions:

Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and cover to keep warm. Meanwhile, heat butter
spread in a large non-stick skillet over medium heat. Add onion and cook until translucent, about 2 minutes. Add cabbage and continue cooking, stirring occasionally, until the cabbage begins to brown, about 5 minutes.
Reduce heat to low. Stir in non-fat milk, salt and white pepper; cover and cook until the cabbage is tender, about 8 minutes. Add the cabbage mixture to the potatoes. Mash with a potato masher or a large fork to desired consistency.

Servings - Makes 4 servings
Per serving = 1/4recipe = POINTS® value 3*