Colcannon with kale and onion
Discover the comfort of traditional Irish Colcannon made with creamy mashed potatoes, fresh kale, sautéed onions, and a touch of butter. This hearty side dish is perfect for family dinners and adds a nutritious twist to your meal with its rich blend of flavors. Easy to make and simply delicious!
Cook time 25 min
Prep time 10 min
Ingredients:
1 cup milk (2% fat)5 tbsp butter
1/2 cup onion
4 potatoes
3 cups kale
1 dash salt
Colcannon is a traditional Irish dish that marries buttery mashed potatoes with lush greens, typically cabbage or kale. It's comforting, wholesome, and surprisingly easy to make. In this recipe, we'll use kale and onions to add a rich, flavorful twist to the classic colcannon, perfect for any meal or as a hearty side dish.
Instructions:
- Peel and cube the potatoes. Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water.
- Bring to a boil over high heat. Once boiling, reduce heat to medium and simmer for about 15-20 minutes or until the potatoes are fork-tender.
- While the potatoes are cooking, melt 2 tablespoons of butter in a large skillet over medium heat.
- Add the finely chopped onion and a pinch of salt. Cook until the onion becomes translucent and soft, about 5-7 minutes.
- Add the chopped kale to the skillet. Cook until the kale is wilted and tender, about 5 minutes. Stir occasionally to combine the kale and onion well.
- Drain the cooked potatoes and return them to the pot.
- Add the remaining 3 tablespoons of butter and the 1 cup of milk to the potatoes.
- Mash the potatoes until they are smooth and creamy. Adjust the milk amount as needed for desired consistency.
- Gently fold the cooked kale and onion mixture into the mashed potatoes. Mix until well combined. Add additional salt to taste if required.
- Transfer the Colcannon to a serving dish. For an extra touch, you can add a small pat of butter on top before serving.
- Serve hot as a comforting side dish or a main course.
And there you have it—an exquisite bowl of Colcannon with Kale and Onion. This dish combines the earthy goodness of kale with the creamy richness of potatoes and the subtle sweetness of onions. It's an easy, satisfying way to bring a touch of Ireland to your table. Enjoy it on its own or as a complement to your favorite main course.
Colcannon with kale and onion FAQ:
For colcannon, starchy potatoes like Russets or Yukon Golds work best as they yield creamy mashed potatoes. Avoid waxy potatoes, as they do not mash well.
Potatoes are done when they are fork-tender, which typically takes about 15-20 minutes of simmering. You should be able to easily pierce them with a fork.
Yes, you can make colcannon ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk if needed to loosen it up.
If you don't have kale, you can substitute it with cooked cabbage or even spinach. Adjust cooking times accordingly, as spinach wilts much faster than kale.
Cook the kale for about 5 minutes after adding it to the sautéed onions until it is wilted and tender. Stir occasionally to ensure even cooking.
Tips:
- Choose starchy potatoes like Russets or Yukon Gold for a fluffier mash.
- To save time, peel and chop your potatoes before boiling.
- Make sure your kale is thoroughly cleaned and trimmed of tough stems before chopping.
- Cook the onions until they're just beginning to caramelize for an added depth of flavor.
- Gently warm the milk and butter before adding to the potatoes to keep them from cooling down too much.
- Taste and adjust the seasoning as you go. A little more salt or butter can make a big difference.
Nutrition per serving
4 ServingsCalories 470kcal
Protein 11g
Carbohydrates 70g
Fiber 10g
Sugar 7g
Fat 16g
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