Colcannon with Leeks & Kale
If you’re looking for something traditional to add to your St. Patrick’s Day menu, this recipe for Colcannon with Leeks & Kale is an Irish classic! The epitome of rustic comfort food, you’ll love the savory flavor of this humble Irish staple. Creamy mashed potatoes come together with gently sautéed leeks and kale to make the perfect side, whether you’re enjoying a hearty stew or your favorite roasted chicken. So if you want something equally authentic and delicious to add to your St. Patty’s Day table, look no further than this recipe for Colcannon with Leeks & Kale!
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Traditional Irish Fare
If you’ve never heard of Irish colcannon, it’s quintessential homestyle cooking at its finest–flavors that are simple but so satisfying. According to my trusty Food Lover’s Companion, colcannon is, “a delicious Irish peasant dish of milk and butter-moistened mashed potatoes mixed with finely chopped cooked onion and kale or cabbage.” In my rendition of colcannon, I reached for curly kale and tender leeks. Leeks, being a milder cousin to both garlic and onions, add a subtle flavor your whole family can enjoy.
A Lighter Colcannon
To lighten this colcannon recipe without losing any of the creamy texture or flavor, I turned to one of my favorite resources, The Best Light Recipe by the Editors of Cooks Illustrated Magazine. If you’ve ever wondered how to lighten up your favorite recipes, you just can’t go wrong with this excellent cookbook! Perhaps even more invaluable than the recipes themselves are the explanations and insights shared by the editors, revealing why some substitutions work while others fail terribly. Save yourself the stress and disappointment and learn from their testing and expertise!
Though the Best Light Recipe doesn’t offer up a recipe for traditional Irish colcannon per se, I was confident their lighter rendition of mashed potatoes would be the key to my quagmire. Like mashed potatoes, colcannon relies on a hearty usage of butter and milk or cream to both moisten and add a creamy richness to the dish. Using their suggested substitution of 2% milk, a bit of light sour cream, and just a small amount of butter, I was able to create a colcannon recipe with vastly lower amounts of fat without sacrificing anything.
Colcannon with Leeks & Kale
Ingredients
- 2 lb russet potatoes, peeled and diced
- 2 Tbsp butter, divided
- 2 leeks, quartered, sliced, and carefully washed to remove sand (white and pale green parts only)
- 1 cup fresh kale, chopped small (remove and discard and tough veins/stems)
- 3/4 cup 2% milk, warmed
- 1/4 cup light sour cream
- 1 tsp kosher salt (or to taste)
- 1/4 tsp freshly ground black pepper
Instructions
- Fill a medium-sized pot with water. Add the diced potatoes and bring to a boil over medium-high heat. Boil until the potatoes are very tender, about 20 minutes.
- Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium heat. Add the chopped leeks and kale and saute until tender, about 10 minutes. About halfway through the cooking time, add a bit of water (about 2 Tbsp) to prevent the pan from getting too dry and to help steam the veggies.
- Once the potatoes are done, strain the pot and return the potatoes either to the pot or to the mixing bowl of your standing mixer. Add the warm milk, the remaining 1 Tbsp of butter, and the sour cream to your hot potatoes. Using either a hand mixer or the paddle attachment on your stand mixer, slowly begin to beat the potatoes until creamy and smooth.
- Once the potatoes are mashed, fold in the sauteed leeks and kale plus the salt and pepper. Have a taste and adjust to seasoning to your liking. Serve hot and enjoy!
Notes
Did you try this recipe for Colcannon with Leeks & Kale? Let me know how it went down in the comments!
P.S. For another fantastic recipe for your St. Patrick’s Day menu, be sure to try my Cheddar & Herb Beer Bread!