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Kale Colcannon

Colcannon is an Irish dish using mashed potatoes, kale (or cabbage), and leeks or scallions. I made this colcannon with a combination of potato and sweet potato, and then added in lots of kale and leeks sauteed in butter. My coworker tells me there is a similar Dutch dish called stamppot. Wherever it comes from and whatever you call it, it is hearty, nourishing, and perfect for this chilly November weather.

Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

  • 6 potatoes, medium to large
  • 2 sweet potatoes, medium to large
  • 1 bunch or bag kale, ribs removed
  • 4 Tbsp unsalted butter (to make this vegan use a nondairy butter. I like Melt brand)
  • 2 leeks, white a pale green parts only, sliced in small rounds
  • salt and pepper to taste

Instructions

  1. Bring a large pot of water to boil and toss in potatoes and sweet potatoes. Set a steam basket on top (or if you don't have one that fits, start a separate pot of water boiling), add kale, cover, and steam. Allow kale to steam until tender but still retaining it's colour, about 5-7 minutes. Boil potatoes and sweet potatoes until cooked through, about 20 minutes (give or take, depending on the size).

  2. In a separate pan, gently heat butter and add in leeks. Cook slowly until leeks are tender.

  3. Place cooked potatoes and sweet potatoes into a large bowl (I chose to keep the skins on, but you can peel them off at this point). Mash.

  4. Finely chop cooked kale and then fold into mashed potato mixture. Add in the leeks and butter, and salt and pepper to taste. If desired, add in more butter for a creamier texture.

  5. Serve with cranberry thyme sauce and sausage or nut loaf.