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  21 months ago

#SpringRecipeColcannon with Kale

It's still chilly at night and this dish is hearty, warming, tasty, easy and cruelty-free. It is based on an ancient Irish dish and serves 2 as a main course or 4 as a side dish. It's very forgiving, e.g. if you don't have thyme, use chives or whatever you have on hand.
Colcannon with Kale
4 cups chopped potatoes, skin on (I like the red ones)
4 cloves garlic, finely chopped
3 tbs vegan butter
4 cups chopped kale or cabbage
1 cup chopped tempeh or seitan (or substitute any suitable vegan product like fakin’ bacon)
1 tsp soy sauce
1 tbs vegan Parmesan or nutritional yeast (optional)
2-4 tbs soy milk
3 sprigs thyme, leaves only (optional)
Salt and pepper to taste
Chop your potatoes into rough cubes and bring them to a boil in some salted water. I keep the skins on for added flavour, texture, and nutritional value. Meanwhile, add vegan margarine and garlic to the bottom of a pot. Cook until the margarine is melted and the garlic is fragrant, then add kale and toss well to coat. Add tempeh and soy sauce and cook over medium heat until the kale is tender and reduced in size. If it's ready before the potatoes, just reduce the heat to the lowest setting to keep it warm. When it comes time to add the potatoes, the warm pan will ensure they won’t get cold while finishing the dish.
Drain potatoes when they’re fork tender but not waterlogged. Add potatoes to the warm kale and tempeh mixture. Mash.
Mix in the vegan Parmesan (if using), herbs, and 2 Tbs of the soy milk. Add more if needed for a smooth and creamy texture, but not so much it loses its fluffiness. Add salt and pepper to taste and serve immediately.
PS Wouldn't let me add an image but you can use your imagination or Google it.

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