Delicious Colcannon Recipe with Kale for Comfort Food Bliss
This colcannon recipe combines creamy mashed potatoes and vibrant greens for a comforting side dish perfect for any occasion.
Equipment
- - Large pot
- Pan
Ingredients
For the Mashed Potatoes
- 2 pounds Yukon Gold or Russet Potatoes Feel free to swap with another variety if preferred.
- 4 tablespoons Unsalted Butter Ghee can be used for a dairy-free alternative.
- 1 cup Milk Any type of milk will do, or opt for buttermilk.
For the Greens
- 4 cups Chopped Kale or Cabbage Swiss chard or spinach make excellent substitutions.
- 4 stalks Green Onions Shallots or leeks can work beautifully as replacements.
Seasoning
- to taste Salt
- to taste Pepper
Optional Additions
- 1 cup Crispy Bacon Bits Perfect for elevating the dish if desired.
Instructions
How to Make Colcannon
- Begin by dicing your potatoes into uniform pieces. Place them in a large pot, cover with cold water, and bring to a boil. Cook for about 15-20 minutes, or until fork-tender.
- While the potatoes are boiling, melt the unsalted butter in a separate pan over medium heat. Add chopped kale and sauté for 3-4 minutes until it begins to wilt. Stir in the green onions and cook for another minute, allowing the flavors to meld.
- Drain the potatoes once they’re tender, then add them to the pan with the cooked greens. Pour in your milk, and season with salt and pepper. Mash everything together until creamy and well-combined, ensuring a fluffy texture.
- Transfer your colcannon to a lovely serving bowl, garnishing it with reserved green onions and a pat of butter for that extra touch of richness.
- For a delightful crunch, sprinkle crispy bacon bits on top before serving.
Notes
Store leftover colcannon in an airtight container for up to 3 days. Freeze in a resealable bag for up to 2 months.