Fustini's Oils and Vinegars
Colcannon with Kale

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Colcannon with Kale


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Colcannon with Kale

Prep Time15 min Cook Time35 min Total Time50 min Servings6 Gluten Free


  • 5 medium Yukon gold potatoes, peeled and cut into 2" pieces
  • Kosher salt
  • 6 tablespoons Fustini's Butter olive oil, divided
  • 4 scallions, white parts thinly sliced, green parts 1" pieces
  • 3 garlic cloves, minced
  • 1 large bunch kale, stemmed and sliced into 1/2" ribbons
  • 3/4 cup milk
  • 1/2 cup heavy cream
  • freshly ground black pepper


Substitute your favorite herb-infused olive oil. Adapted from delish.com


Step 1. 

In a large pot, cover potatoes with water and generously season with salt.  Bring to a boil and cook until completely soft, 10-15 minutes.  Drain and return potatoes to pot.

Step 2. 

Add 4 tablespoons of olive oil to a large pot.  Add scallions, garlic and cook until beginning to soften and smell fragrant.  Add shredded kale, milk and cream.  Cook for 4 minutes, mixin often until milk comes to a simmer and kale wilts.

Step 3. 

Use a potato masher to mash kale mixture into potatoes until smooth.  Season with salt and pepper.  Drizzle remaining olive oil before serving.

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