Vegan Colcannon | Kara Lydon

Name: Vegan Colcannon | Kara Lydon
Total time: 25 min
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

karalydon.com

A plant-based spin on a traditional Irish dish, this vegan colcannon is the perfect side to make on St. Patrick's Day or any time you're feeling particularly Irish.

View full recipe on karalydon.com

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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