Creamy Kale Colcannon Recipe from The Tiny Vegan Kitchen

This delicious creamy kale colcannon recipe is the perfect side dish, but also makes for a comforting bowl of goodness all on its own!

This recipe makes a large quantity. Washing and preparing the kale takes time but it’s worth it as you can either use all of this tasty batch at once, if you’re anything like me and you have eyes that are bigger than your belly you’ll give it a go or, you can save some for later as it freezes so well.

Ingredients:

250g curly kale
2 kg potatoes peeled and washed
1 bunch scallions finely sliced
1/2 white onion, peeled and finely chopped
4 cloves garlic, peeled and finely chopped
3 tbsp oil
50g Pure Dairy Free spread
1/2 tsp salt
1/2 tsp black pepper

Method:

1. Over a pot of water, remove the kale from the stems and cut into thin ribbons with a scissors. Allow the strips to fall into the pot, rinse well to remove all dirt and grit.
2. Add the potatoes to a large pot of water with the garlic and bring to the boil. Adding the garlic at this point infuses the potatoes with it’s flavour. I always add garlic to boiled potatoes for extra flavour. Once boiling, reduce the heat and simmer until cooked. You should be able to put a knife through the spuds with ease.
3. Meanwhile heat the oil in a pan and gently cook the onion and scallion until soft. Then add the kale, cover with a lid and simmer for about one minute. The kale should be a vibrant colour but not cooked through, you want to maintain its goodness and texture. Strain any liquid that may be in the pot.
4. Once the potatoes are cooked strain any liquid that may be in the pot and reduce the heat to the lowest temperature. Using a masher proceed to mash the potatoes. Keeping them over a low heat ensures that any remaining moisture will evaporate. Once the potatoes are mashed to your liking add in the butter. Using a wooden spoon stir the mixture well making sure the butter is well mixed in and the texture is creamy with no lumps.
5. Add the kale mix to the potatoes and stir well. Season with salt and pepper. Share and enjoy!

RECIPE BY THE TINY VEGAN KITCHEN

Indian Spiced Chickpea and Spinach Curry Recipe Recipe by The Tiny Vegan Kitchen bioTanya is a vegan food blogger who set up The Tiny Vegan Kitchen blog in 2015.

Since then she has expanded into hosting Supper Clubs and giving Cooking workshops from her home in Dublin.
Tanya’s recipes include vegan versions of her favourite wholesome foods and celebrate the array of ingredients that are available to us to create and enjoy delicious food.

She also loves a hearty meal and throughout her blog she calls on the cuisines of countries that she’s visited to provide the inspiration for some of her recipes.

The Tiny Vegan Kitchen The Tiny Vegan Kitchen The Tiny Vegan Kitchen

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