Dairy-Free Colcannon with Kale and Leeks

Ingredients

• 2 lb Potatoes, peeled and quartered
• 6 cups Kale, chopped
• 2 medium Leeks, thinly sliced and washed
• 4 tablespoons Olive oil
• 0.5 cup Vegetable broth
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Onion powder
• 0.75 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. 1Place the 2 lb Potatoes, peeled and quartered, into a large heavy-bottomed pot. Cover the potatoes with water and add 0.25 teaspoon of the Salt. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes thoroughly.
2. 2While the potatoes are boiling, heat 2 tablespoons of the Olive oil in a 10-inch skillet over medium heat (325°F / 160°C). Add the 2 medium Leeks, thinly sliced and washed, and cook, stirring occasionally, until they are softened and translucent, about 5 minutes. Do not let them brown.
3. 3Add the 6 cups Kale, chopped, to the skillet with the leeks. Continue to cook, stirring frequently, until the kale has wilted down, about 3-5 minutes. Remove the skillet from the heat.
4. 4Return the drained potatoes to the large heavy-bottomed pot. Mash the potatoes until smooth using a potato masher or a fork. Add the remaining 2 tablespoons of Olive oil, the 0.5 cup Vegetable broth, the 0.5 teaspoon Garlic powder, the 0.5 teaspoon Onion powder, and the remaining 0.5 teaspoon Salt and 0.25 teaspoon Black pepper to the mashed potatoes. Stir well to combine.
5. 5Add the cooked leek and kale mixture from the skillet to the pot with the mashed potatoes. Stir everything together until the kale and leeks are evenly distributed throughout the mashed potatoes.
6. 6Serve the Dairy-Free Colcannon with Kale and Leeks hot.

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