It’s said every Irish family has their own recipe for colcannon. I’m not Irish, but that’s the thing I love about food: you can make dishes your own with your special touch! This Southwestern Kale Colcannon is one I added a spin to, and it’s delicious!
Many of us are keeping ourselves cozied up in our homes for the time being. Have you been baking and cooking to stay occupied? It sometimes helps me take my mind off things for a bit, as well as stay fed.
I hope you all have access to what you need. Shopping has been stressful lately, to say the least. This St. Patrick’s Day dish – Southwestern Kale Colcannon – is ideal if you have some basic ingredients on hand. I hope this dish adds a little celebration to your life at this time. It’s perfect for St. Patrick’s Day!
For another tasty potato-based dish, try my Italian Potato Salad with Swiss Chard.
Southwestern Kale Colcannon
Traditional colcannon is a potato side dish that includes cabbage in the mix. I’m a kale fan (and that’s what I had on hand), so that’s what I used. Plus, the kale turns this dish a vibrant green! If you’re interested in more delicious green dishes to serve, try my Split Pea Soup with Parmesan-Thyme Crisps!
One of my coworkers is Irish and he was telling me how he makes his colcannon. I loved the idea (he adds green chiles) and asked if he minded if I do a riff on his recipe. He told me to, “Go for it!”
I included kale and Hatch green chiles (to take this to the Southwestern side of things) in this potato dish. Add in some heavy cream (or regular milk), some butter, and garlic, and you’re ready to roll! If you don’t have green chiles, try another pepper or hot sauce instead. No kale? Add spinach or broccoli for a touch of green.
Kale fans looking for more ideas will love this recipe for Sautéed Kale on Toast with Poached Eggs.
This Southwestern Kale Colcannon is easy to make, and easy to personalize with what you have on hand. Make this to help celebrate St. Patrick’s Day – or any day of the year!
Patricia Conte/Grab a Plate
Serves Serves 4
You'll love this twist to a traditional Irish dish! Kale and Hatch green chiles bring out the best in this side dish, perfect for St. Patrick's Day!
5 based on 3 review(s)
- 4 large Yukon gold potatoes, peeled and cubed
- 1 small bunch kale, stripped from the stem, chopped small
- 1 clove garlic, minced
- 2 tablespoons green chiles (I used Hatch green chiles that I had frozen)
- 2 tablespoons vegetable or olive oil
- 4 ounces heavy cream
- 1 tablespoon butter, more to taste, prior to serving
- Salt and black pepper for seasoning
- Add the kale to a pan of salted boiling water (enough water to cover the potatoes that you’ll add later) for just a few minutes, until the kale turns a vibrant green color.
- Use a slotted spoon to remove the kale from the water and transfer to another dish. Add the potatoes to the water. Boil the potatoes until they’re fork-tender, about 20-30 minutes).
- Add the oil to a sauté pan over medium-low. When hot, add the kale, green chiles, and the garlic. Cook, stirring, 3-5 minutes. Transfer the mixture to a large bowl.
- Drain the potatoes when they’re ready, and transfer to the bowl with the kale mixture.
- Add the butter to the mixture, and the heavy cream, a little at a time. Stir and mash until desired consistency.
- Season with salt and black pepper before serving, along with extra butter, if desired.