Kale, cabbage and leeks are vital to making a flavoursome colcannon.
  • 5 russet potatoes
  • 110g unsalted butter
  • 60ml whole milk
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 4 large shallots, thinly sliced
  • 1 large leek, halved and thinly sliced
  • 1 bunch kale, stemmed and coarsely chopped
  • 1 head napa cabbage, cored and coarsely chopped
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp salt
  • 40g chopped spring onion tops
1) Cut and steam the potatoes until tender. Return to the still hot pot and add 4 tbsps butter, milk, sea salt and 1/4 tsp pepper. Mash together.

2) Melt the remaining butter in a large pot over medium heat. Add shallots and leeks. Saute until they begin to soften. Add the kale and toss until soft and wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with nutmeg, salt and the remaining pepper.

3) Mix the cabbage and mashed potatoes together well. Sprinkle with the spring onion slices before serving.

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