Traditional colcannon – or, mashed potatoes and cabbage – is a St. Patrick’s Day staple and perfect for your St. Paddy’s Day Spread. We’ve decided to put our spin on it by swapping out the cabbage for super healthy collard greens, and nixing all of the dairy. This is Irish comfort food at its finest! Delish recipe courtesy of by CHLOE. Chef Contributor, Lauren Kretzer.
Peel and quarter Yukon Gold potatoes + remove tough stems from the collard greens.
Place Yukon Gold potatoes in a large pot and fill with cold water to cover by about 2”.
Add several pinches of sea salt and bring to a boil.
Reduce heat slightly and cook potatoes at a slow boil for about 13-15 minutes, or until fork tender.
Remove from pot with a slotted spoon and set aside in a large bowl.
Add collard greens to the pot of boiling water and cook for 4 minutes, or until tender. Remove from boiling water, rinse with cool water and squeeze out excess liquid. Coarsely chop and set aside.
Add extra virgin olive oil, sea salt, pepper and garlic powder to bowl of cooked potatoes.
Mash to desired consistency with a potato masher.
Stir in chopped collard greens and season to taste with additional sea salt and pepper, if desired.
NOTES + SERVING TIPS