Kale and leek Colcannon

  • 6
  • A little work

This creamy traditional Irish dish is packed full of vitamin-rich kale

  • 75g butter
  • 4 medium leeks, finely sliced
  • 200g kale
  • 800g floury potatoes e.g. King Edward, peeled
  • 150ml semi skimmed milk


  • Step 1

    Melt the butter in a heavy bottomed saucepan. Add the leeks and turn over in the butter. Add a tbsp of water and season to taste.

  • Step 2

    Let the leeks sweat for about 5 minutes over a medium heat, stirring from time to time, then add the kale. Stir everything around, add another tbsp of water and cover again. Leave to sweat for a further 10 minutes until both vegetables are soft and buttery. You might need to add a little more water half way through.

  • Step 3

    Meanwhile cook the potatoes in boiling water until just tender while the greens are sweating.

  • Step 4

    Heat the milk, drain the potatoes then gradually add the milk to the potatoes and mash until smooth or puree if your baby isn’t eating lumps yet.

  • Alternative suggestion: Use a bunch of spring onions instead of leeks.

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