Step 1

Preheat oven to 350 degrees.

Step 2

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.

Step 3

On the stove top, place a medium sized pan. Fill it to about 3/4 of the way with water.

Step 4

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

Step 5

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

Step 6

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

Step 7

In a small pan, add 2 Tbsp of canola oil

Step 8

Add the onions and garlic. Stir and let them turn slightly brown

Step 9

Add the greens and set the heat to medium. Let it sit for a few minutes and then stir

Step 10

Add 1 tsp of salt and green onions. Keep stirring frequently until the greens are half their size. Add 1/2 cup of water

Step 11

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

Step 12

In a bowl, add the potatoes after removing their skin. Add 1/2 tsp of salt and 1/2 tsp of black pepper

Step 13

Add 1/2 cup of vegan yogurt to the potatoes. I used coconut milk based vegan yogurt.

Step 14

Using a potato masher to completely mash the potatoes. I like my potatoes to have a silky texture.

Step 15

Add the cooked collards and mix well.

Step 16

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.

Step 17

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

Step 18

Twist the bag and gently fill the filo shells

Step 19

Drizzle with the melted vegan butter on top of the potatoes and gently place in the oven.

Step 20

Bake the colcannon bites for about 7-10 minutes