Irish Vegan Colcannon With Crispy Kale Chips – A Mouthwatering & Flavorful Twist!

Allergens

Potato (Allergenic in some people) - Onion (Common allergen, although rare)

Ingredients

• 2 lbs russet potatoes, peeled and cubed
• 1/4 cup unsweetened almond milk
• 1/4 cup vegan butter
• 1 small head of kale, stems removed and chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Optional: Vegan cheddar cheese shreds for serving

Instructions

1. Boil the potatoes in a large pot of water until fork tender, about 15 20 minutes. Drain and return to the pot.
2. Add almond milk and vegan butter to the potatoes, mashing until smooth and creamy. Season with salt and pepper to taste. Set aside.
3. In a separate pan, heat a small amount of oil over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and cook for another minute.
4. Stir in the chopped kale and cook until wilted, about 2 3 minutes. Season with salt and pepper to taste. Remove from heat.
5. Gently fold the sautéed kale mixture into the mashed potatoes until well combined.
6. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the kale out in an even layer and bake for 8 10 minutes, or until crispy.
7. Serve the colcannon hot, topped with the crispy kale chips and optional vegan cheddar cheese shreds.

Chef’s Insight

The secret to creamy mashed potatoes is using the correct amount of almond milk and vegan butter, as well as ensuring the potatoes are fully cooked before mashing.

Notes

Feel free to add other vegetables like leeks or cabbage for a more robust dish. - Experiment with different vegan cheese shreds for variety.