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Source: The Potato Harvest Cookbook
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour
  Serves 6
With the cool-season vegetables of potatoes, kale, and leeks as its main ingredients, this dish from the British Isles is a reward waiting at the end of the growing season. The topping of browned onions turns this reward into a north country ambrosia. Any leftovers make great potato patties sauteed on each side in a little butter.
5 medium potatoes
4 cups packed, rinsed kale leaves with stems removed
2 tablespoons vegetable oil
1 cup chopped leeks
2 large onions
2 tablespoons butter
1/2 - 3/4 cup warm milk
salt and freshly ground black pepper, to taste
Colcannon Recipe at
Boil or steam the potatoes 30-45 minutes, or until completely tender. Allow the potatoes to cool, then peel them.

While the potatoes are cooking, steam the kale 5 minutes. Drain, squeeze out the excess water, and chop the kale finely.

In a large frying pan, heat the oil over medium heat. When hot, add the leeks and saute 5 minutes, or until tender. Lower the heat, add the kale, and saute 5-10 minutes, stirring occasionally.

Peel and cut the onions in half vertically. With the flat side on a chopping block, cut each half vertically into semicircular slices. In a medium frying pan, melt the butter over medium-low heat. When hot, add the onions and cook slowly 15-20 minutes, or until the onions are limp and browned.

TO ASSEMBLE: Mash the potatoes with a potato ricer or masher, adding enough milk to make a creamy yet firm mixture. Beat in the kale and leek mixture, and season with salt and pepper.

TO SERVE: Reheat if necessary. Turn into a heated serving bowl, make a large, shallow depression in the middle, and fill with the onions.

Recipe reprinted by permission of Taunton. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 One-Dish Potato Dinners
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 255
Fat. Total: 9g
Fiber: 4g
Carbohydrates, Total: 40g
Sodium: 41mg
% Cal. from Fat: 32%
Cholesterol: 12mg
Protein: 6g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Linda, NJ Reviewed: 02/11/2012
I was looking for recipes to use up the kale I bought for my smoothies. Having never cooked kale before, but loving potatoes, this was the one to try, along with the Island Kale and Sweet Potato Soup, also great and found on this site. Colcannon is new to me and this version is superb. I used yukon gold potatoes and big sweet onions. Be patient and cook the onions until they carmelize and get very sweet. HINT - fry the pot skins in a little olive oil, then salt, & top the casserole with those.
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