Colcannon with Kale
Add Preferred SourceWhen it comes to hearty and comforting side dishes, Colcannon with Kale is at the top of the list. This Irish staple is a creamy, buttery, and flavorful way to enjoy mashed potatoes with the added nutrition and texture of greens. If you love mashed potatoes but want to jazz them up, then, this dish is for you. Whether you’re serving it as a side for a holiday feast, a weeknight dinner, or even St. Patrick’s Day, colcannon is always a hit!
Ingredients
- Russet potatoes – I also love this recipe made with gold potatoes.
- Salted butter – You can use unsalted butter but adjust the seasoning before serving.
- Garlic – Please use fresh garlic!
- Baby kale – Hard stems removed.
- Half and half cream – Or use heavy whipping cream for extra creaminess.
- Scallions – Finely chopped and divided.
- Salt and pepper
- Parsley or chives – For garnish.
How To Make Colcannon with Kale
Scroll down for the full recipe card with exact measurements and printable instructions.
Peel and cut the potatoes into chunks. Place them in a Dutch oven, cover with cold water about an inch above, add salt, and bring to a boil. Simmer over low heat until fork-tender, about 15 minutes. Drain well and set aside.
Melt butter in the same Dutch oven over medium heat. Add the chopped kale, salt, and pepper. Cook, stirring frequently, until softened, about 8 minutes.
Stir in the remaining green onions and garlic. Cook, stirring, until the garlic is fragrant, about 2 minutes. Pour in the half-and-half and heat for 2–3 minutes.
Return the drained potatoes to the pot. Mash and stir until well combined with the kale mixture.
Transfer to a serving dish. Top with extra butter if desired and sprinkle with the reserved green onions before serving.
Chef Jenn’s Tips
- Use russet potatoes for a fluffy texture, or Yukon Gold for a creamier consistency.
- You can use cabbage instead of kale
- Make a double batch – it tastes even better leftover!
Make It A Meal
Colcannon with Kale is incredibly versatile. Pair it with corned beef, roast chicken, or even grilled salmon for a well-balanced meal. It’s also a great side for hearty stews and all your favorite dishes.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to keep it creamy. Freezing is not recommended, as the texture of the potatoes may change
Colcannon with Kale: A Cozy, Comforting Irish Classic
Ingredients
- 2 pounds russet potatoes
- 6 tablespoons salted butter
- 2 cloves garlic finely chopped
- 4 cups baby kale chopped
- 1 cup half and half cream or use heavy whipping cream for extra creaminess
- 4-5 scallions finely chopped and divided
- salt and pepper to taste
- parsley or chives for garnish
Instructions
- Peel and cut the potatoes into 2-inch chunks. Place them in a Dutch oven and cover them with cold water by about an inch. Add about 1 ½ tablespoons of salt to the pot and bring it to a boil. Simmer over low heat until fork tender, about 15 minutes.
- Drain the potatoes well and set them aside.
- Melt the butter in the same Dutch oven over medium heat. Add the chopped kale, ½ teaspoon of salt, and the pepper. Cook, stirring frequently, until softened, about 8 minutes.
- Reserve 1/4 cup of green onions for garnish. Stir the remaining green onions and garlic into the cabbage mixture and cook, stirring often, until the garlic is fragrant, about 2 minutes.
- Reduce the heat to medium-low. Pour in the half-and-half and cook for 2 to 3 minutes until warmed through.
- Return the potatoes to the pot and mash, stirring until everything is well combined.
- Transfer the colcannon to a serving dish and top with more butter, if desired. Sprinkle with the reserved 1/4 cup of green onions.
Notes
Chef Jenn’s Tips
- Use russet potatoes for a fluffy texture, or Yukon Gold for a creamier consistency.
- You can use cabbage instead of kale
- Make a double batch – it tastes even better leftover!
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
