Dairy-Free Colcannon with Kale

Ingredients

• about 910 g Potatoes, peeled and quartered
• 1 bunch Kale, chopped
• 0.5 cup Dairy-free milk (e.g., almond or soy)
• 2 tablespoons Olive oil
• 4 stalks Green onions, chopped
• 0.75 teaspoon Salt
• 0.25 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Add the about 910 g Potatoes, peeled and quartered, to a large heavy-bottomed pot. Cover the potatoes with cold water by at least 2.54 cm and add 0.75 teaspoon Salt. Bring the water to a boil over high heat (100°C / 100°C), then reduce the heat to medium (148.9°C / 150°C) and simmer until the potatoes are fork-tender, about 15 to 20 minutes.
2. 2While the potatoes are boiling, place a 25.4 cm skillet over medium heat (148.9°C / 150°C). Add the 2 tablespoons Olive oil to the skillet. Once the oil is shimmering, add the 1 bunch Kale, chopped, and cook, stirring occasionally, until the kale is wilted and tender, about 5 to 7 minutes. Remove the skillet from the heat.
3. 3Once the potatoes are tender, carefully drain all the water from the large heavy-bottomed pot. Return the pot with the drained potatoes to the stove, still over low heat (93.33°C / 95°C). Add the 0.5 cup Dairy-free milk to the pot. Mash the potatoes with a potato masher or a sturdy fork until they are mostly smooth, with no large lumps remaining. This should take about 2 to 3 minutes.
4. 4Add the wilted kale from the skillet and the 4 stalks Green onions, chopped, to the pot with the mashed potatoes. Stir everything together until the kale and green onions are evenly distributed throughout the mashed potatoes. This should take about 1 minute.
5. 5Season the colcannon with the remaining 0.25 teaspoon Black pepper. Stir again to combine. Taste and add more salt if needed, but do not add any more pepper. Serve the Dairy-Free Colcannon hot.

Substitutions

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