Description
Kale Colcannon is a creamy, comforting Irish-inspired mashed potato dish blended with sautéed kale, cream cheese, and sour cream. Perfect as a hearty side dish, this recipe combines tender Russet potatoes with nutrient-rich Tuscan kale and a touch of garlic for a flavorful twist on traditional colcannon.
Ingredients
Scale
Potatoes and Seasoning
- 3 pounds Russet potatoes, peeled
- 2 teaspoons fine sea salt, divided
Dairy
- 2 tablespoons unsalted butter, divided, plus more for garnish
- 8 ounces cream cheese
- 4 ounces (½ cup) sour cream
Vegetables and Aromatics
- 1 large bunch kale, preferably Tuscan/Lacinato, ribs removed and chopped into small, bite-sized pieces (3 to 4 cups)
- 1 medium clove garlic, pressed or minced
- 3 tablespoons thinly sliced green onion, divided
Instructions
- Prepare Ingredients: Remove the cream cheese from the refrigerator and allow it to soften at room temperature while prepping the potatoes. Peel and cut the potatoes into even chunks about 2 inches in size for even cooking.
- Boil Potatoes: Place the potato chunks in a large Dutch oven or soup pot. Add 1 teaspoon of fine sea salt and enough water to cover the potatoes by 1 to 2 inches. Bring to a boil over high heat, then reduce heat as needed to prevent overflow. Cook until potatoes are easily pierced by a fork, about 15 minutes.
- Drain Potatoes: Carefully drain all water and leave the potatoes in a colander to drain completely.
- Sauté Kale: Return the empty pot to the stove over medium-high heat. Add 1 tablespoon unsalted butter and melt it. Add the chopped kale and cook, stirring often, for 2 to 4 minutes until wilted and dark green. Add the pressed garlic and sauté until fragrant, about 30 seconds to 1 minute. Remove the pot from heat.
- Mash Potatoes and Kale: Add the drained potatoes back into the pot with the kale. Mash together until desired consistency is reached—slightly chunky or smooth.
- Add Dairy and Seasoning: Incorporate the softened cream cheese, sour cream, remaining 1 tablespoon butter, and 1 teaspoon salt. Mash or stir until mostly combined. Add 2 tablespoons sliced green onions and gently mix everything together.
- Serve: Transfer the colcannon to a serving bowl. Garnish with a few pats of butter and the remaining tablespoon of sliced green onions. Serve warm for best flavor.
Notes
- If using regular table salt instead of fine sea salt, reduce the quantity slightly and adjust to taste later.
- You can substitute the kale with chard, collard greens, or cabbage for a different green vegetable variation.
- For a dairy-free or vegan version, cook the kale in olive oil instead of butter and stir in 1 to 1½ cups vegan sour cream in place of cream cheese and sour cream. Omit the extra butter.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 30 mg
