Real Recipes From Real Home Cooks ®

colcannon - creamy kale and potatoes

(2 ratings)
Recipe by
Kathy D

An Irish side dish from Rachael Ray. Great comfort food!

(2 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For colcannon - creamy kale and potatoes

  • 4
    medium to large potatoes (russet), peeled and cut into chunks
  • 2 c
    chicken or vegetable stock
  • 1
    head dark curly kale, trimmed of tough stems and chopped
  • 2 Tbsp
  • 3/4 c
    whole milk
  • 1/4 tsp
    ground nutmeg
  • 1 tsp
    ground thyme
  • 2
    scallions, sliced
  • handful of chopped flat-leaf parsley
  • salt and freshly ground black pepper, to taste

How To Make colcannon - creamy kale and potatoes

  • 1
    Boil potatoes for about 15 minutes in salted, boiling water. Drain and return the potatos to the hot pot and mash.
  • 2
    In a separate pot, bring the stock to a simmer. Add kale and cover. Simmer for about 10-12 minutes.
  • 3
    In a large skillet over medium heat, melt butter and add milk. Season with nutmeg and thyme and add scallions to the pan. With a slotted spoon, transfer kale from borth to the milk. To this pot, add the mashed potatoes and stir 2-3 minutes or until nice and creamy, yet thickened. Adjust seasonings, to taste.
  • 4

Categories & Tags for Colcannon - Creamy Kale and Potatoes: