A colcannon recipe, for a healthy Saint Patrick’s day. Colcannon is an Irish staple, heck they love it so much, there’s even a traditional Gaelic song about it. Though I’m not Irish myself, I don’t wait around until St. Patrick’s day rolls around to enjoy this simple but satisfying dish. Colcannon is really just mashed potatoes with kale or cabbage mixed in, but the it’d one of those concoctions where the sum is equal to more than the parts.
I actually made the batch pictured here about a month ago. It is a bit heavier on the kale than most people make it, but I like to mix white beans into the leftovers, when reheating, for a quick vegetarian meal, so the extra greens ensure there’s plenty of nutrients. Colcannon is comfort food at it’s best.
This kale colcannon recipe is easier than most. I don’t fuss with extra pans and such. One is sufficient.
- 2-3 lbs of potatoes (peeled or thin skinned)
- large bunch of fresh kale
- ½ cup of milk or cream
- 2 tbs butter
- salt & pepper to taste
- Chop the potatoes into small cubes and put in large pan. Add water to cover potatoes.
- Place on med-high burner.
- Cut the thick stems out of kale, and chop the leaves. Pile the kale on top of the potatoes and cover. It will steam up there, don’t worry if some gets mixed in with the potatoes and boils.
- Once the potatoes are soft, drain well and add remaining ingredients.
- Mash and mix well.
- Serve as you would typical mashed potatoes, or add some sauteed onion or bacon for extra flavor.