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.
My little guy pretty much handled the rest by chopping the potatoes and onions.
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.
I 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.
- 4 russet potatoes, peeled and cut into large chunks
- 5-6 Tbsp unsalted butter (with more butter for serving)
- 3 lightly packed cups of chopped kale
- 1/2 cup chopped onions
- 1 cup milk
- 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.
- 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.
I am hosting Mini Chef Mondays along with 11 fabulous bloggers! Read how Mini Chef Mondays started and how to link up!
Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate, link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.
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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.