Creamy Vegan Colcannon with Kale and Green Onions
- 6 Yellow Potatoes (medium to large in size)
- 3 large Kale Leaves or about 2 cups (134 g) lightly chopped
- 3 Green Onions, sliced
- 1/3 cup (78 ml) Silk Heavy Whipping Cream (or sub with Plant Milk or Coconut Cream)
- 4 Tbsp (60 g) Earth Balance Vegan Butter, divided
- Salt & Pepper, to taste
Peel and cut the potatoes into cubes. Add them to a pot and cover with water. Bring to a boil for 15-20 minutes or until fork-tender. Drain the potatoes and add them to a large bowl.
In a pan over medium heat, add 1 tbsp of butter. Add the green onions and chopped kale, and lightly sauté for about 5 minutes or until the greens and onions become soft but do not lose color. Season with salt and pepper, then set aside.
Add 2 tbsp of butter, cream, salt, and pepper to the potatoes. Mash them to the desired consistency. Mix in the cooked green onions and kale.
Serve the creamy colcannon warm, with an additional 1 tbsp of butter on top.