Place your potatoes or cauliflower in a large pot of boiling water. Boil potatoes for about 15 minutes until fork-tender; steam cauliflower for approximately 6-7 minutes. Drain and return pot to stovetop.

In the same pot over medium heat, add olive oil and sliced leeks. Sauté for 3-5 minutes until soft. Stir in minced garlic and sauté for an additional minute.

Add chopped kale and a splash of water to the pot, cover to steam for about 3 minutes until vibrant green and soft.

Season the mixture with nutmeg, salt, and pepper. Sauté kale until tender, about 5 minutes.

For potatoes, add cooked chunks back with almond milk and vegan butter, mashing to creamy consistency. For cauliflower, blend until smooth, then fold in sautéed kale mixture.

Transfer Vegan Colcannon to a serving dish, adding a dab of vegan butter on top if desired. Serve warm.