Kale Colcannon

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KALE COLCANNON

St. Patrick’s Day is upon us so today we are channeling our inner Irish with this delicious Kale Colcannon. Traditionally, colcannon is made with cabbage but in recent years, kale has been emerging as a popular ingredient in this dish. This traditional Irish dish combines creamy mashed potatoes, sautéed kale and rich, delicious butter for a side dish that is sure to please.

My little chef was quick to jump in and help me prepare the Kale Colcannon this week. Unfortunately, one of my mini chefs was feeling under the weather so we kept him on the sidelines this week. My youngest chef was completely fine with flying solo on this recipe because he likes to be the star of the show.

I had a hand in prepping the ingredients for the beginning of recipe by peeling the potatoes and getting the water started so it could boil. 

KALE COLCANNON

My little guy pretty much handled the rest by chopping the potatoes and onions.

KALE COLCANNON

After he finished chopping the potatoes I added them to the boiling water. While the potatoes were boiling, my little chef sautéed the onions and kale.

KALE COLCANNONI love how comfortable he is becoming in the kitchen. I can confidently trust him to handle a knife or a hot stove without worrying about injuring himself. It really makes me proud to see such growth.

We then drained the potatoes (mommy handled this part) and added them back to the pot along with milk and butter and mashed the potatoes until creamy. Once the potatoes reached a consistency that I wanted, we folded in the sautéed kale and onions and mixed until fully incorporated.

The result was rich, creamy Kale Colcannon with delicious flavor. To serve, we made a depression in the colcannon with the back of the spoon and added a huge dollop of butter which melted into a puddle of delicious goodness.

Kale Colcannon

Kale Colcannon
Serves 4
A delicious Irish side dish.
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Ingredients
  1. 4 russet potatoes, peeled and cut into large chunks
  2. Salt
  3. 5-6 Tbsp unsalted butter (with more butter for serving)
  4. 3 lightly packed cups of chopped kale
  5. 1/2 cup chopped onions
  6. 1 cup milk
Instructions
  1. Boil the potatoes: Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil.
  2. Boil until the potatoes are fork tender (15 to 20 minutes). While potatoes are boiling, sauté the kale and onions with butter. Drain potatoes in a colander. Return the pot to the stove and set over medium-high heat. Mash the potatoes with milk, add kale and onions. Add salt to taste and serve hot, with a dollop of butter in the center.
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Enjoy and Happy St. Patrick’s Day!

This post was written by Linda Arceo for Giggles, Gobbles and Gulps. All rights reserved.

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