Go Back

Colcannon with Kale and Garlic

Course Side Dish
Servings 4
Author Robin Asbell


  • 2 pounds Yukon Gold potatoes quartered
  • 1/4 cup avocado oil
  • 6 large garlic cloves halved
  • 1 large onion chopped
  • 1/2 bunch kale chopped
  • 3/4 teaspoon salt
  • freshly ground black pepper


  • Halve the potatoes and place them in a pot with water to cover, bring to a boil and cook until very tender, about 20 minutes. Drain and let cool just until you can put them through a ricer or mash them. I removed the skins, it's optional.
    While the potatoes cook, place the garlic cloves and half of the oil in a small pot and bring to a bubble over medium heat, lower the heat to low and let the cloves poach for about 10 minutes, until very soft. Mash the cloves with a fork and reserve.
    In a large saute pan, drizzle the remaining oil and place over medium-high heat. When hot, add the onion and stir, and keep stirring until the onions sizzle and start to stick. Reduce to medium-low and stir often, for about 30 minutes to start caramelizing the onions. Add the kale and stir over medium low heat for about 10-15 minutes, until very soft and melted.
    Stir the kale mixture and the garlic and oil into the potatoes, salt and pepper to taste. Drizzle with a little more avocado oil, if desired. Serve warm.