Colcannon

🛒 Ingredients

• 500 grams of potatoes, peeled and cut into large cubes
• 200 grams of green mustard greens, kale or green cabbage, roughly chopped
• 2 to 3 stalks of spring onions, finely sliced
• 3 to 4 tablespoons warm plant milk (soy, oat, or almond milk)
• 2 tablespoons vegan butter or olive oil
• Sea salt and ground black pepper to taste

👩‍🍳 Instructions

1. 1

   Boil the potato pieces in boiling water with a little salt until they are completely soft, then drain the water.

2. 2

   Briefly boil the sliced green vegetables for 2-3 minutes only to keep them crisp and bright in color, then drain and squeeze out a little excess water.

3. 3

   Heat vegan butter in a small pan, sauté the spring onions briefly until fragrant and wilted.

4. 4

   Mash the potatoes while they are still hot until smooth, pour in the vegetable milk little by little while stirring until the texture is soft and thick.

5. 5

   Add sautéed spring onions, boiled green vegetables, salt and black pepper. Stir well until all ingredients are perfectly combined

6. 6

   Serve Colcannon while it's warm!