Vegan Colcannon

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 1/2 cups

Chopped Kale , firmly packed

1 1/2 cups

Chopped Green Cabbage , firmly packed

4

Russet Potatoes

peeled and cut into large cubes

1/4 cup

Vegan Butter

or Vegan Margarine

1/2 cup

Warm Unsweetened Soy Milk

up to 1 cup

1 bunch

Scallions , chopped

3 scallions per 4 servings

(optional)

1/4 cup

Chopped Fresh Parsley

(optional)

1/2 Tbsp

Sea Salt

to taste

Ground Black Pepper

Cooking Instructions

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Step 1

Bring a medium-sized pot of water to a boil. Add Green Cabbage (1 1/2 cups) and Kale (1 1/2 cups) into boiling water and blanch for 1-2 minutes, or until bright green in color. Remove greens with a slotted spoon, and place them immediately into an ice water bath.

Step 2

Add your Russet Potatoes (4) and Sea Salt (1/2 Tbsp) to the same pot of water you cooked the greens in, and bring to a boil.

Step 3

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