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Colcannon
INGREDIENTS
•
3 pounds russet potatoes
•
2 tablespoons olive oil
•
1 small onion, diced
•
2 cloves garlic, minced
•
3 cups finely shredded cabbage (or kale)
•
salt and pepper, to taste
•
1/4 cup butter, divided
•
1/3 cup low fat milk
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