Vegan Colcannon | Kara Lydon

Ingredients

• 5 small to medium russet potatoes (about 2 lbs), peeled and cut into large chunks (about 5 cups)*
• Salt
• 1 tablespoon olive oil
• 1 leek, trimmed and thinly sliced (about 2 cups sliced)
• 1 clove garlic, minced
• 3 lightly packed cups kale, finely chopped
• 1/4 cup water
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup vegan buttery spread, divided
• 1/2 cup unsweetened almond milk