Kale Colcannon

March 15, 2018

Kale makes terrific colcannon!


Colcannon is a traditional Irish mashed potato dish which I had always

associated with cabbage in the past, however now seem to see many

variations with kale, and one with leeks.  We’re opting to try a kale

recipe with a bite of scallion for an extra zing of spring flavor.


Select tender young kale and take the time to de-stem and blanch the

leaves. The dish epitomizes the change from winter to spring with the

warm comfort of potatoes and the bright green of the changing season.




Serves 6 to 8




1.5 lbs Yukon Gold potatoes

4 to 5 kale leaves, de-stemmed and blanched

⅓ cup scallions, finely chopped

6 tbsp
Lucero Extra Virgin Olive Oil

Maldon Flake Salt

Freshly ground pepper to taste.






1-  Prepare the potatoes for boiling as you normally would, and

while  they are on the stove blanch the kale in a separate pot,

stopping the cooking processes with a cold or ice water bath.


2-  When the potatoes are cooked and soft when poked through

(about 20 minutes), drain and set aside.


3-  Process the kale and scallions together in a food processor.


4-  Mash the potatoes with a manual masher or ricer (don't  overwork,

and mix in the olive oil, kale, and scallions. Season to taste.

Kale, or "Brassica oleracea" makes a terrific Irish Colcannon





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