Colcannon

• 750g / 4.5 cups potatoes
• 750g dark green leafy vegetables (e.g. kale, dark cabbage, silverbeet). We use silverbeet.
• 2 leeks - white sections (We use one large one or two skinny ones.)
• 125 mL soy milk / cream
• 4 tablespoons vegan margarine (e.g. Nuttelex)
• Sage and cumin
1. Chop and simmer boil the dark green leafy vegetables
2. Peel, chop and cook potatoes until they are tender enough to be mashed
3. While the greens and potatoes are cooking, finely chop the leek. Simmer in the soy milk until tender. (Keep an eye on this to make sure it doesn't boil over.)
4. Mash the potatoes (don't add margarine or milk yet).
5. Drain and shred the cooked greens and add to the potatoes - mix thoroughly.
6. Add the cooked leek and soy milk to the potatoes - mix thoroughly.
7. Add dashes of sage and cumin to taste (add cracked pepper if you like too).
8. Melt margarine in the saucepan used for the leek.
9. Serve potato helpings; create a well in the centre of each serving and add melted margarine (effectively becomes a dipping area for chunks of potato & greens).

Adapted from Vegan Feasts by Rose Elliot.