Date:    Thu, 07 Oct 93 08:46:17 CDT
From:    offer@mamba.asg.arlut.utexas.edu (Debora Offer)

I use a recipe I got from "The New Laurel's Kitchen Cookbook"
(or something like that) but without the dairy & fat

Colcannon
5 1b potatoes
large bunch of kale, chopped
1 or 2 large onions, chopped
salt
pepper
paprika

Peel & slice the potatoes then cook in lightly salted water til
tender (about 30 minutes).  Cook the kale & onion together with
a little water til tender (about 10 minutess).  Mash the potatoes
with enough of the cooking water to get the consistency you like
then mix in the kale, onions & seasonings.

This makes a lot but it keeps well in the fridge and it makes
great breakfast tacos.  Just roll some up in a tortilla with some
picante sauce and FF cheese.