Dairy-Free Kale Colcannon
This dairy-free kale colcannon is also gluten-free and vegan and made with just a few ingredients you may already have in your pantry and refrigerator! This is a great recipe for using up leftover potatoes and leafy greens and tastes great with any protein. If you're looking for a way to celebrate this St. Patrick's Day, this dairy-free kale colcannon is a must-have on your table!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 4 servings
- 8 cups water
- 1 tsp salt
- 2 lbs russet potatoes peeled and cut into 1-2 inch cubes
- 4 tbsp dairy-free butter such as Earth Balance, divided
- 2 cups kale cut into small strips
- 2-3 cloves garlic minced
- 1/2 cup green onions chopped
- 1/2 cup almond milk unsweetened, unflavored
- 1 tsp salt
Fill a large pot with water. Add some salt. Bring to a boil.
Once the water is boiling, add the potatoes. Cook for 15-20 minutes, until potatoes are tender and can be easily pierced with a fork. Drain the water and set aside.
While the potatoes are cooking, add two tablespoons of dairy-free butter to a skillet over medium heat. Melt completely.
Add the kale to the skillet and cook for 3-4 minutes, until kale is soft and wilted.
Add the minced garlic and cook for a minute, stirring to ensure garlic does not burn. Remove pan from heat.
Once the potatoes are cooked through, mash with a potato masher or wooden spoon. Stir in the cooked kale, garlic and chopped green onions.
Add the unsweetened almond milk, the remaining two tablespoons of dairy-free butter and salt and mix until potatoes are creamy. Taste and adjust add more salt, almond milk or dairy-free butter as needed.
Calories: 306kcal | Carbohydrates: 45g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Sodium: 1346mg | Potassium: 1144mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3470IU | Vitamin C: 55.9mg | Calcium: 144mg | Iron: 2.6mg