With St. Patrick’s Day approaching Irish cuisine is in the air. Colcannon goes well with corned beef. Traditionally it is made with cabbage, but I like Tuscan Kale for the color contrast. Any cabbage, chard or kale will work.


  • 1 bunch Tuscan kale, stemmed and chopped
  • I pound medium potatoes (Yukon Gold)
  • 2 leeks
  • 1 cup milk
  • Salt & pepper
  • ½ cup melted butter
  1. Blanch kale in boiling water for 1 minute. Set aside. Boil potatoes until soft. Remove and drain. When cool enough to handle, skin.
  2. Chop leeks and simmer in milk until soft.
  3. Season potatoes and mash. Stir in milk and leeks and kale. Add melted butter and mix well. Serve.

We plan to serve this with corned beef and a bottle of Taft Street 2008 Alexander Valley Merlot. Can’t wait!

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