In this cousin to Irish colcannon, mustard greens, leek tops, and nutmeg add depth of flavor to mashed potatoes. For the liveliest spice, grate fresh whole nutmeg on the prong-like side of a box grater.
- 4 packed cups coarsely chopped mustard greens (4 oz.)
- 1 3/4 lb. Yukon gold potatoes, peeled and cubed
- 1/3 cup low-fat milk
- 3 Tbs. butter
- 1 medium leek, including white, light green, and dark green parts, chopped (2 cups)
- 3 Tbs. low-fat sour cream
- 1/4 tsp. freshly grated nutmeg
1. Steam mustard greens 2 minutes, or until just tender, rearranging once for even cooking. Transfer greens to sieve; squeeze out as much excess liquid as possible.
2. Set potatoes in steamer, and steam 12 to 14 minutes, or until tender, adding more boiling water to pan, if necessary. Combine potatoes and milk in saucepan; mash with potato masher. Set aside.
3. Melt butter in large nonstick skillet over medium heat. Add leek, and sprinkle with salt if desired. Sauté 5 to 6 minutes, or until crisp-tender. Add mustard greens, and sauté 2 minutes more. Stir greens mixture into potatoes along with sour cream and nutmeg. Season with salt and pepper, if desired.
- Calories: 181
- Carbohydrate Content: 26 g
- Cholesterol Content: 17 mg
- Fat Content: 7 g
- Fiber Content: 3 g
- Protein Content: 4 g
- Saturated Fat Content: 4 g
- Sodium Content: 79 mg
- Sugar Content: 3 g