Vegan Colcannon with Garlic Confit

Make the garlic confit. To do this, combine the garlic, olive oil, thyme and red chili flakes in a saucepan and simmer for about 30 minutes or until tender and golden brown. When it's done, transfer it all to a jar (oil, too – don't you dare toss it).

Boil the peeled and chopped potatoes in a medium saucepan with salted water for about 10-20 minutes or until fork tender (the smaller you chop your potatoes, the less time this will take). Drain in a collander when done.

While the potatoes cook, add 1 tbsp of garlic oil from your confit to a pan. Heat on medium for a few seconds and then add the kale. Cook for 3-4 minutes, stirring every so often, until the kale goes limp and releases its water.

Rice or mash the potatoes into a medium sized bowl. Then add the cooked kale, 1/4 cup oat milk, 1/2 tsp salt, 1/4 tsp freshly ground black pepper, 2 tbsp garlic oil from the confit, and a bunch of confit garlic cloves (I threw like 7 in there but use your judgement here). Mix to combine with a large spoon. Taste test and add more salt and pepper if necessary.

To serve, top with more confit garlic!