Vegan Colcannon Bites with Crispy Kale

Ingredients

• 2 cups Potatoes, peeled and cubed
• 1 cup Cabbage, shredded
• 1/2 cup Scallions, chopped
• 2 tbsp Dairy-free butter
• 1/4 cup Dairy-free milk
• 1 cup Kale, torn into pieces
• 1 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

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

Instructions

1. 1Place the 2 cups of potatoes, peeled and cubed, into a large heavy-bottomed pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and cook for 15 minutes, or until the potatoes are easily pierced with a fork.
2. 2While the potatoes are boiling, melt the 2 tablespoons of dairy-free butter in a 25.4 cm skillet over medium heat. Add the 1 cup of shredded cabbage and 1/2 cup of chopped scallions to the skillet. Cook, stirring occasionally, for 5-7 minutes, or until the cabbage and scallions are softened.
3. 3Drain the cooked potatoes well. Add the 1/4 cup of dairy-free milk to the pot with the potatoes. Mash the potatoes and milk together until smooth. Stir in the softened cabbage and scallions mixture, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until everything is well combined.
4. 4Preheat your oven to 175°C.
5. 5In a medium bowl, toss the 1 cup of torn kale pieces with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until the kale is evenly coated. Spread the kale in a single layer on a baking sheet.
6. 6Bake the kale for 10-12 minutes, or until the edges are crispy and the kale is slightly browned. Watch carefully to prevent burning.
7. 7Allow the colcannon mixture to cool slightly for a few minutes. Then, shape the colcannon into small, bite-sized balls. Serve the colcannon bites immediately with the crispy kale placed on top.

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