Heartwarming Colcannon Recipe with Kale for Comfort Food Lovers
Enjoy this comforting colcannon recipe featuring creamy mashed potatoes and vibrant kale, perfect for cozy evenings.
Equipment
- - Large pot
- Skillet
- Potato masher
Ingredients
For the Base
- 4 large Yukon Gold or Russet Potatoes Peeled and cut into chunks.
- 4 tablespoons Unsalted Butter or Ghee Can substitute with olive oil for dairy-free.
- 1/2 cup Milk Any plant-based milk works as a dairy-free option.
For the Greens
- 2 cups Chopped Kale or Cabbage Can use other leafy greens like chard.
- 4 stalks Green Onions Thinly sliced; chives can be a substitute.
Seasoning
- to taste Salt
- to taste Pepper
Instructions
How to Make Colcannon
- Prepare the Potatoes: Peel and cut the potatoes into chunks. Place them in a large pot, covering with cold water. Bring to a boil and cook for 15-20 minutes until fork-tender.
- Sauté the Greens: In a skillet, melt butter or ghee over medium heat. Add chopped kale and sauté for 3-4 minutes until wilted. Add green onions and cook for an additional minute.
- Mash Together: Drain the potatoes and add to the skillet with the greens. Pour in the milk, season with salt and pepper, and mash until fluffy and creamy.
- Serve with Love: Spoon colcannon into a serving bowl, topping with reserved green onions and a pat of butter.
Notes
Feel free to add crispy bacon for extra flavor or experiment with other vegetables.