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St. Patty’s Colcannon


  • 1 large bunch kale, rinsed, coarsely chopped (8 to 12 cups)
  • 4 Tbsp butter
  • 1 large onion, chopped
  • 2 lbs potatoes, peeled if desired, cut into 1-inch pieces
  • 1 tsp salt
  • 1⁄2 tsp (freshly ground) black pepper
  • Up to 1 C milk


Recipe by Sarah Fritschner

Cut large stems from kale leaves and discard. Wash the kale. Slice in 1-inch ribbons.

Melt 2 tablespoons butter in large Dutch oven over medium heat.

Add onion; cook over medium heat until soft, about 10 minutes, stirring occasionally.

Add kale; cover and turn heat to medium low, stirring often, about 20 minutes.


Meanwhile, cook potatoes in pot of boiling salted water until tender, about 15 or 20 minutes. ‘

Drain well.

Return to pot over low heat.

Add 2 tablespoons butter, and salt and pepper.

Drizzle in as much milk as you need to make mashing the potatoes easy and the texture you like them.

Add kale to potatoes and stir to blend, adding milk as desired. Serves 8.

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