As promised, here’s another kale recipe. Colcannon is a traditional Irish dish, often made with cabbage instead of kale. It’s basically mashed potatoes with kale and green onions, and it is so delicious! This would be a great dish for tricking people into eating their leafy greens. (Because, apparently, not everyone wants to eat them. Weird, I know.) The last step is optional, and it’s great either way. But if the words “fried” and “mashed potatoes” never occurred to you at the same time, you should give it a shot.
Ingredients:
1 head kale
4 lbs potatoes
3/4 C hemp milk
2.5 Tbs Earth Balance
1 Tbs salt
1/2 bunch green onions
Instructions:
1. Bring large pot of water to boil.
2. Peel potatoes and cut in half or quarters depending on size. Boil potatoes for 20 minutes, or until tender.
3. While potatoes are cooking, prepare kale.
4. In a small sauce pan, heat 2 Tbs Earth Balance over medium/low. Cook green onions for 5 minutes. Remove from heat.
5. When potatoes are finished cooking, transfer to a large bowl with a slotted spoon. DO NOT turn off heat to the water pot.
6. Put kale in the boiling water and cook for 5 minutes.
7. Meanwhile, mash the potatoes with the hemp milk, salt and pepper. They will seem a little drier than usual, but don’t worry.
8. Drain the kale and add to potatoes, along with green onions (with the Earth Balance they cooked in). Mash everything together. Yummy.
9. (Optional.) Heat a non-stick pan over medium, with a 1/2 Tbs of Earth Balance. Spread the colcannon into the pan and cook for 5-8 minutes, or until the bottom has browned. Stir up, to expose fresh taters to the heat and cook another 5-8 minutes to brown again.
Serve with any veggies, beans, or peas that you like.
Mmm, I love mashed potatoes with kale!!! This sounds wonderful =)
I’ve had something similar to this as a kid, but with cabbage as you said (oh the cabbage I consumed on St Patty’s day….I don’t think I ever need to have cabbage again lol). Great looking recipe Jo!
Where I live, kale and potatoes are linked together like nothing else. Which makes colcannon my favourite meal with kale. Thank you so much for the recipe.
I finally tried this last night and it was delicious! As soon as I bit into it I was back in my childhood, as my mother cooked many Irish meals (her side is Irish). Even Matt liked it and he crinkles his nose at the thought of kale! LOL
Oh man, I’m so addicted to this.. and can I just scream out, “I LOVE KALE!” Thanks, Jo, for opening me to a whole new world that includes fried mashed potatoes….
I made this with yukon gold potatoes, soy milk, and kale–not the real curly kind. I chopped the kale before putting it in the potato water, which is easier than after it is wilted. I did not use green onions, and didn’t miss them. The combo of the potatoes and kale was delicious the way it was. I left the skins on the taters, for better nutrition, and because I think it tastes better–it was terrific and I will make this again!!
Thanks for stopping by Susan! Yeah, I will often leave the skins on the potatoes as well. Glad to know you liked it..and once, I didn’t have green onions, and made this with leeks instead…sooo good!
[…] 4, 2009 by Sara We’ve had Irish kale (Colcannon and Irish Stew) and we’ve had Indian kale (Chickpea, Cauliflower, and Kale). Now, a Tex-Mex kale […]
Help! Can this be made ahead of time? I want to make it at home on Christmas morning and then drive it nearly 2 hours to where we’re having dinner. Two more questions: What kind of potatoes work best? and how many green onion stalks constitutes half a bunch? Some places sell them loose.
Waiting for your replies and can’t wait to make it.
Hi Rita! YES, it will definitely travel well.. though you may want to keep it in a heat-retaining container, or warm it back up in a saute/fry pan when you arrive – just to give it that fresh crisp when you get there (if you choose that final optional step). Otherwise, they’d travel just like regular mashed potatoes. I would estimate about 3-4 stalks constitute a half-bunch. I’ve never counted how many are in there before, but if I’m remembering correctly I usually add about 3-4. And my personal choice for best potatoes are the Butter Gold/Yukon Gold.. a golden potato gives it a creamy, rich flavor. I would stay away from Idaho or Russet. Red potatoes may work, but I haven’t tried them..so it’s unsure. Hope this helps! And I hope everyone at Christmas enjoys them to no end!! 🙂
Thank you SO much Sara. I feel more confident now about preparing them at home prior to driving to rellies house. Just hoping the pre-mashed potatoes don’t turn an odd color or anything. I’m sure that a little added milk will also help to ‘reconsitutute’ them on arrival. Very kind of you to help.