Cruciferous Colcannon

From Real Food, Really Fast by Hannah Kaminsky

2 Tablespoons Olive Oil

2 Cups Stemmed and Chopped Kale*

2 Cups Shredded Savoy or Green Cabbage

3 Scallions, Thinly Sliced

1/2 Pound Frozen Cauliflower, Thawed

1/2 Pound Frozen Broccoli, Thawed

1/4 Cup Vegetable Stock

1 Tablespoon Nutritional Yeast

2 Teaspoons Freshly Grated Horseradish

3/4 Teaspoon Salt

1/8 Teaspoon Ground Nutmeg

Vegan Butter, to Serve (Optional)

Heat the oil in a large saucepan over medium heat. Add the kale and cabbage in handfuls, stirring until wilted down enough to comfortably accommodate all the green. Toss in the scallions and sauté for two more minutes to soften. Introduce the cauliflower and broccoli next, along with the vegetable stock. Cook for 4 - 5 minutes, until the vegetables are fork-tender.

Remove the vegetables from the heat and roughly mash with a potato masher. Add in the nutritional yeast, horseradish, salt, and nutmeg, stirring, folding, and mashing until the whole mixture is completely combined, creamy, and well-seasoned. Transfer to a serving dish and for an extra indulgent finishing touch, top with thick pat of vegan butter melting luxuriously over the whole mound.

Makes 3–4 Servings

*Quick Tip: You can even use frozen kale! Check your local grocery store's freezer section, and you might be happily surprised about the abundance of prepared greens stashed away amidst the typical vegetable options. To keep things fresh and exciting, consider mixing up the greens; spinach is always a solid option.

©Hannah Kaminsky