“Frigid Cannon”

Author Notes

It is some distance a warm-weather play on the Irish favourite Colcannon. Puns apart, the combo of greens, green onion and potatoes works as nicely right here as in Colcannon, which is additionally fine. Lentils add some protein and heft but can additionally be pushed aside. I love that this dish would per chance also be eaten frigid, at room temperature or warm (there goes it’s punny moniker) and gets better as it sits, making it a good candidate for a picnic, potluck or invent-forward aspect. It’s additionally vegan and gluten free. Without wretchedness so. Summer time desires extra dishes like this.


—Michelle Yokoyama

Ingredients

• 
  1 ¹/₂ pounds
  
  modern potatoes
  
  
• 
  1 tablespoon
  
  vegetable oil
  
  
• 
  3 cups
  
  chopped kale
  
  
• 
  ¹/₂ cup
  
  cooked french lentils
  
  

• juice from half of a lemon
  
  

• 
  2 teaspoons
  
  crimson wine vinegar or sherry vinegar
  
  
• 
  2 teaspoons
  
  dijon mustard
  
  
• 
  2 tablespoons
  
  olive oil
  
  
• 
  1 tablespoon
  
  capers, finely chopped
  
  
• 
  2
  

  green onions, roots and wilted outer leaves removed, finely chopped
  
  

• 
  2 tablespoons
  
  flat leaf parsley, chopped