JVS - Jewish, Vegan, Sustainable

Ingredients

• 15 g vegan margarine
• 2.5 leeks – whites (approx. 250 g), washed and sliced lengthways, and then into half-moons. (Save the green leaves for the vegetable stock, and leek ‘hearts’ for Leek heart & spelt salad)
• 190 g waxy potatoes – e.g. Charlotte, Maris Peer, or Jersey Royals, peeled and cut into cubes
• Sea salt
• 2 garlic cloves, peeled and crushed
• 750 ml vegetable stock (bouillon, or use the leek leaf vegetable stock (see separate recipe)
• 100 g cavolo nero
• 2 tbsp coconut cream (optional) - the thicker part from a tin of coconut milk
• White pepper
• Chilli flakes (optional)