Ingredients for Irish Vegetarian Colcannon
- Yukon Gold Potatoes
- 1 1/2 tbsp butter (1 tbsp for sautéing, 1/2 tbsp for topping)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium Savoy cabbage, chopped
- 1 1/2 cups water (1/2 cup for cabbage, 2 cups for kale)
- 1 bunch kale (about 10 oz), chopped
- Salt & Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Irish Vegetarian Colcannon? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Irish Vegetarian Colcannon
- Boil 2 lbs Yukon Gold potatoes until tender (about 20 minutes).
- Drain potatoes, reserving 1 cup of the cooking liquid.
- Mash potatoes thoroughly. Gradually add reserved liquid until potatoes are light and fluffy. Season generously with salt and pepper.
- While potatoes cook, melt 1 tbsp butter in a large skillet over medium heat. Sauté 1 medium onion and 2 cloves garlic until onions are translucent (about 5 minutes).
- Add 1 medium Savoy cabbage (chopped) and 1/2 cup water to the skillet. Cover and cook until cabbage is tender (about 10 minutes).
- In a separate skillet, cook 1 bunch (about 10 oz) kale in 2 cups of water until tender (4-5 minutes). Drain well.
- Preheat oven to 350°F (175°C).
- Gently combine mashed potatoes, sautéed cabbage mixture, and cooked kale. Season generously with salt, pepper, and any other desired herbs or spices.
- Transfer the mixture to a greased casserole dish. Dot the top with 1/2 tbsp butter.
- Bake for 15-20 minutes, or until heated through and lightly browned on top. Optional: Create small wells in the top and crack an egg into each for extra protein before baking (if desired).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
15g
Fat
8g
Carbs
13g