Creamy Kale and Yukon Gold Colcannon Recipe
Colcannon with Kale is a traditional Irish comfort dish featuring creamy mashed Yukon gold potatoes blended with sautéed kale and green onions, finished with sharp white cheddar and butter for a rich and flavorful side or main dish. This hearty recipe offers a nutritious twist on classic colcannon by incorporating nutrient-dense kale.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Irish
- Diet: Vegetarian
Ingredients
Potatoes
- 3 lbs Yukon gold potatoes (unpeeled)
Vegetables
- 4 cups kale, chopped
- 10 green onions (about ½ cup sliced)
Dairy
- 1 cup heavy cream
- 1 cup sharp white cheddar, grated
- 4 tbsp salted butter
Seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the potatoes: Thoroughly wash the Yukon gold potatoes but keep the skins on. Cut them into evenly sized pieces to ensure even cooking.
- Cook the potatoes: Place the cut potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
- Sauté the kale and green onions: While the potatoes cook, melt 2 tablespoons of the salted butter in a large skillet over medium heat. Add the chopped kale and sliced green onions, sautéing until the kale is wilted and bright green but still slightly crisp, about 5-7 minutes. Season with a pinch of salt and pepper. Remove from heat and set aside.
- Drain and mash potatoes: Once tender, drain the potatoes well and return them to the pot or a large mixing bowl. Mash the potatoes using a potato masher or fork until mostly smooth but still slightly chunky for texture.
- Add cream, butter and cheese: Stir in the heavy cream, remaining 2 tablespoons of butter, grated sharp white cheddar, and the sautéed kale and green onion mixture. Mix thoroughly to combine all ingredients evenly. Season with additional salt and pepper to taste.
- Heat through and serve: Warm the colcannon mixture gently over low heat if needed, stirring occasionally to melt the cheese completely and ensure even warmth. Serve immediately as a hearty side dish or vegetarian main.
Notes
- For a smoother texture, peel the potatoes before cooking.
- Use sharp white cheddar for the best flavor contrast and melting quality.
- Feel free to substitute kale with savoy cabbage or Swiss chard for a different twist.
- This dish can be prepared ahead and reheated on the stovetop or in a microwave.
- Adjust cream quantity to achieve desired consistency; use milk or half-and-half for a lighter dish.
