Colcannon

Vegetarian

An easy, tasty, and satisfying cool-weather meal in a bowl—making the most of winter brassicas and fresh herbs, plus everybody loves potatoes!

Directions

  1. Loosely chop the kale and steam until tender (10-12 minutes, but depending on the variety of kale this might vary).
    Once bright green and leaves have softened, set aside.

  2. Chop the potatoes into large chunks (keep the peel on, this will give the final dish extra texture – not to mention nutrition – from the skins). Once chopped, steam the potatoes in the top of a double boiler until tender (approx. 20-25 minutes).

  3. In a large saucepan, mash the potatoes, add the butter and bring the pan to a very low heat.

  4. Season with salt, pepper and stir through the spring onions or chives and then milk.

  5. Stir in the cooked kale and warm the dish to piping hot before serving in bowls sprinkled with parsley or chives. Enjoy!

Use the list below while you shop or cook. Simply tap an ingredient to cross it off 
the list. You can also tap directions while you cook.

Ingredients

Notes:

Vegetarian

An easy, tasty, and satisfying cool-weather meal in a bowl—making the most of winter brassicas and fresh herbs, plus everybody loves potatoes!

Use the list below while you shop or cook. Simply tap an ingredient to cross it off 
the list. You can also tap directions while you cook.

Directions

  1. Loosely chop the kale and steam until tender (10-12 minutes, but depending on the variety of kale this might vary).
    Once bright green and leaves have softened, set aside.

  2. Chop the potatoes into large chunks (keep the peel on, this will give the final dish extra texture – not to mention nutrition – from the skins). Once chopped, steam the potatoes in the top of a double boiler until tender (approx. 20-25 minutes).

  3. In a large saucepan, mash the potatoes, add the butter and bring the pan to a very low heat.

  4. Season with salt, pepper and stir through the spring onions or chives and then milk.

  5. Stir in the cooked kale and warm the dish to piping hot before serving in bowls sprinkled with parsley or chives. Enjoy!

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