Irish Potato Kale Colcannon
Irish colcannon is a traditional comfort food, usually made by mashing together hearty potatoes and cabbage. This dairy-free vegan version swaps out the cabbage for a more vibrant green color with kale. A simple, easy, one-pot dish that works great as a base for a hearty Irish stew. This is healthy comfort food at its finest.
EASY Servings: 6 Ready In: 20 minutes
Irish Potato Kale Colcannon - Healthy, Plant-Based, Oil-Free, Gluten-Free, Easy Vegan Recipe
Chef’s Greens Tip: You can use any dark green in place of the kale for this recipe. Chard, collards, and even whole-leaf spinach all hold up well in this recipe.
Chef's Kale Tip: To remove the leaves from the kale stalk, hold the base of the stalk with one hand. Use the other to "strip" the leaf on, pulling away from the base.
You can steam the kale right in with the potatoes during the last couple of minutes of cooking.
The beautiful dark green of the kale creates a festive Irish color for this easy, traditional comfort food recipe
Ingredients
3 medium Yukon Gold potatoes (about 1 pound)
1 bunch kale
1/2 cup almond milk, plain, unsweetened*
1/4 tsp. salt
1/8 tsp. black pepper
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Procedure
To cook the potatoes: Wash and scrub the potatoes. Cut the potato into large pieces. You can leave the skin on. Place in a large pot and cover with water. Cover, bring to a boil, and reduce to a simmer.
Cook until potatoes are tender, about 10 minutes.
While the potatoes simmer, strip the kale from the stems. Discard the stems. Roughly chop the kale leaves into bite-sized pieces.
After the potatoes have simmered for 10 minutes, add the kale on top. Cover and cook another 2 minutes, just to steam the kale.
Chef's Potato Tip: Using Yukon Gold Potatoes are a thin-skinned potato, which means you don't have to peel them. You can also use butterball potatoes, or, for a little color, red-skinned potatoes.
When potatoes and kale are done, drain them. Immediately return them back to the same hot pot and let any excess water steam off.
Add the remaining ingredients: Almond milk, salt, and pepper.
Use a potato masher and mash away until creamy! Taste to adjust seasoning. Enjoy!
* For nut allergies, swap out the almond milk for another plant-based milk like soy, rice, or hempseed. Just be sure to use plain, unsweetened milk for this recipe.
Chef's Potato Tip: Using Yukon Gold Potatoes are a thin-skinned potato, which means you don't have to peel them. You can also use butterball potatoes, or, for a little color, red-skinned potatoes.
Chef’s Greens Tip: You can use any dark green in place of the kale for this recipe. Chard, collards, and even whole-leaf spinach all hold up well in this recipe.
Yield: 6 cups
Step-by-Step Photos:
Nutrition Facts
Serving size: 1/6 of a recipe (about 1 cup)
Calories 98.98
Calories From Fat (7%) 6.68
% Daily Value
Total Fat 0.78g 1%
Saturated Fat 0.07g <1%
Cholesterol 0mg 0%
Sodium 146.04mg 6%
Potassium 670.84mg 19%
Total Carbohydrates 20.86g 7%
Fiber 2.65g 11%
Sugar 1.23g
Protein 3.8g 8%
Calcium 63.69mg 6%
Iron 94.01mg 522%
Vitamin A 6927.96IU 139%
Vitamin C 0.01mg <1%
Winter is made for hearty Irish fare like the simple boiled vegetables in this one-pot dish. Cabbage, turnips, potatoes, and carrots are steamed until tender. Then a quick sauce is made with the delicious pot-broth simply by adding fresh dill and a good amount of Dijon mustard. This satisfying dinner is great on its own, but you can enjoy leftovers over steamed barley or Irish Colcannon.
