Vegan colcannon recipe like you have never seen before. Made with collard greens and topped in filo shells. Great appetizer for your St. Patrick's day menu
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Colcannon Bites With Collard Greens (Vegan)

Vegan colcannon recipe like you have never seen before. Made with collard greens and topped in filo shells. Great appetizer for your St. Patrick's day menu
Course Appetizer
Cuisine Irish
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 45 minutes
Servings 12 pieces
Calories 96kcal
Author Healing Tomato

Ingredients

  • 1/2 Stick vegan butter
  • 12 filo shells
  • Water To Boil Potatoes
  • 2 Idaho potatoes
  • 3 collard green leaves
  • 1/4 red onion
  • 2 cloves garlic
  • 1 sprig green onion
  • 2 Tbsp canola oil
  • 1 tsp salt (for the collard greens)
  • 1/2 cup water
  • 1/2 tsp salt for the potatoes
  • 1/2 tsp black pepper
  • 1/2 cup vegan yogurt
  • 1/2 tsp lime juice

Instructions

  • Preheat oven to 350 degrees.
  • Melt 1/2 a stick of Earth Balance butter. Take 10 filo shells and lightly brush the butter on them. Place them on a baking tray and place them in the oven for about 7 minutes. Remove and set aside.
  • On the stove top, place a medium sized pan. Fill it to about 3/4 of the way with water.
  • Wash 2 potatoes thoroughly and add them to the water. Let them cook for about 25 minutes on high heat. When they pass the knife test, turn them off and use tongs to gently remove them from the water. Set aside to cool
  • While the potatoes are cooking, prepare the collard greens. Remove the tough stems and fold them tightly. Cut them into ribbon shapes and set aside. I used about 3 collard green leaves for this recipe and had about 2 cups when cut into ribbon shapes
  • Finely chop 1/4 of a red onion and crush 2 cloves of garlic. Take one sprig of green onion and chop it into small pieces
  • In a small pan, add 2 Tbsp of canola oil
  • Add the onions and garlic. Stir and let them turn slightly brown
  • Add the greens and set the heat to medium. Let it sit for a few minutes and then stir
  • Add 1 tsp of salt and green onions. Keep stirring frequently until the greens are half their size. Add 1/2 cup of water
  • Keep stirring until all the water has burnt off and the the greens are slightly crispy. Add the lime juice and stir. Turn off heat and set aside
  • In a bowl, add the potatoes after removing their skin. Add 1/2 tsp of salt and 1/2 tsp of black pepper
  • Add 1/2 cup of vegan yogurt to the potatoes. I used coconut milk based vegan yogurt.
  • Using a potato masher to completely mash the potatoes. I like my potatoes to have a silky texture.
  • Add the cooked collards and mix well.
  • Take one 12? decorating bag and add Wilson Tip 1A to the bottom of the bag. Leave about 1 inch from the bottom of the bag.
  • Fill the bag with the potato mixture and remove any air bubbles. Cut the bottom 1? from the bag and push the tip to the bottom
  • Twist the bag and gently fill the filo shells
  • Drizzle with the melted vegan butter on top of the potatoes and gently place in the oven.
  • Bake the colcannon bites for about 7-10 minutes

Video

Nutrition

Calories: 96kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Sodium: 332mg | Potassium: 151mg | Vitamin A: 200IU | Vitamin C: 3.9mg | Calcium: 18mg | Iron: 0.3mg