This ultra-Irish dish varies from one county to the next, with some cooks using cabbage in place of kale, others using leeks or onions for extra flavor. Here, it gets a modern-day makeover with purple potatoes, garlic and shiitake mushrooms to reflect all the delicious new options found in Irish markets today. If you can’t find purple potatoes, Yukon gold, fingerling or russet varieties also work well.
- 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