Colcannon with Kale and Bacon is a tasty side dish and an excellent choice to make for St. Patrick’s Day, however, I could eat it probably every single day.

Colcannon is a traditional Irish dish of buttery mashed potatoes with sauteed kale or cabbage.

I added crunchy bacon because it goes so well together, and who would not like a bit a crunch to their bite.

Let’s be honest, I absolutely adore mashed potatoes. Well, I love potatoes in general.

There are so many amazing meals that we could make using this amazing ingredient. Don’t you agree?

Tap here for more side dish recipes

Anyhow, back to mashed potatoes. I said this many times before, but let me mention again.

When I go to the restaurant I order a bowl of mashed potatoes rather than focused on anything else.

This tasty side dish is just incredible. It is warm, comforting, delicious and such an easy dish to make.

If you want to make it vegetarian or even vegan, skip bacon of course and use dairy-free butter and nut milk to create a creamy texture.

Although I do like a bit of chunky mash from time to time. So as you can see it is really possible to create this dish completely “clean” and vegan.

If you get inspired and make this Colcannon with Kale and Bacon, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. I would love to see all your tasty creations. Thank you so much in advance!

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WHOLE WHEAT IRISH SODA BREAD

QUICK IRISH SODA BREAD

EASY LOW CARB SAVOURY SCONES

AIR FRYER BABY BACK RIBS

SAUTEED SAUERKRAUT WITH SMOKED SAUSAGE

Yield: Serves 4

Colcannon with Kale and Bacon

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Colcannon with Kale and Bacon is a simple and extremely tasty Irish side dish.

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Ingredients

• 3 pounds potatoes, peeled and cut into cubes, russets (add salt to water)
• 4 ounces unsalted butter
• ¾-1 cup half and half, cream (milk will do as well)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• Salt, to taste
• 1 tablespoon oil
• 4 slices smoked bacon, diced
• 4 cups stemmed, rinsed, and chopped green kale

Instructions

1. Bring a large pot of salted water to a boil and add the potatoes. Cook until tender, about 15 minutes in boiling water.
2. While the potatoes are cooking, heat a pan over medium heat and cook sliced bacon, stirring often, until it is nicely crisped, about 2 to 3 minutes.
3. Then add chopped onion (green onions could be used as well) to the pan and cook until soft and translucent, about 5 to the 6-minute max.
4. Add washed and chopped kale to bacon and onion, then cook until wilted but still bright green, 3 to 4 minutes. Remove from the heat and set aside. If you want softer kale you could steam it prior to sauteing. I add a pinch of salt and pepper just to season kale a bit but no more than a pinch.
5. Use a potato masher or an electric mixer to make a nice smooth mash. Hand masher will make potatoes more chunky, so use it if you like your potatoes that way.
6. Add the butter and half and a half (cream or milk) to the potatoes and continue to mash until the large lumps are gone. Add salt to taste and black pepper, then mix well. I like adding garlic powder to the mashed potatoes so just add about 1/4 teaspoon or more if you would like to the mashed potatoes and stir well. Also, add enough salt to please your taste buds.
7. Mix in the mashed potatoes bacon, kale and onion mixture. Taste the colcannon and season with salt and pepper as needed. Serve hot and top with a pat of butter.

Notes

You may use green cabbage or savoy cabbage instead of kale. I like it with either since it pairs so well with buttery mashed potatoes.

For vegetarian or even vegan options, you omit bacon obviously and use dairy-free butter and nut milk. It will be a bit different but still a tasty side dish.

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Who does not like an easy, flavorful and comforting meal, especially something like this Bacon and Kale Soup?

I make this bacon and kale soup pretty often. Sometimes I add bacon and sausage, and sometimes just sausage.

However, this soup is really amazing even when you make it vegetarian just by omitting meat, of course, and adding vegetable stock.

My family loves it at least a couple of times a month and it is enjoyed all year round.

Bacon goes so well with kale. I love adding it to my cabbage soup as well as green bean stew.

Well, you guys must know that I just love bacon any way you serve it, but it gives an extra flavor to soup like this one with rather tasteless kale.

Click here for more tasty soup and stew recipe ideas.

I trully hope you make this soup and enjoy as much as we do. Thanks so much for all your support.

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Without further ado please check my recipe. You can print it too. If you make it do not hesitate to let me know. Of course, you may share your creations with me on Instagram. I will reshare your masterpieces with my audience.

Yield: 6 SERVINGS

Bacon and Kale Soup

Prep Time: 10 minutes

Total Time: 10 minutes

Easy and delicious kale soup full of flavor.

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Ingredients

• 1 tablespoon extra virgin olive oil
• 6 slices of Smoked Bacon, sliced into smaller pieces
• 1/4 Onion, diced
• 3 cloves garlic, crushed and minced
• 2 medium Carrots, diced
• 1 Celery Rib, diced
• 4 cups of Organic Chicken Broth
• 2 cups Water
• 4 handfuls Fresh Kale, ribs removed and roughly chopped
• 1 pound Potatoes, peeled and cubed
• 1 teaspoon Ginger, minced
• 1 teaspoon Salt, or to taste
• 1 teaspoon Ground Black Pepper, or to taste
• 1 tablespoon parsley, roughly chopped for garnish

Instructions

1. In a large pot over medium-low heat, heat oil then add bacon pieces; saute for a minute or two then add in onion and garlic, keep stirring.
2. Add carrots and celery. Saute for five minutes, until onion is almost see through.
3. Add kale, then bring to a boil over high heat. Turn heat down to low and let simmer for 15 minutes.
4. Pour in chicken broth and water, then season with salt, pepper, ginger.
5. Cook for additional 10 to 15 minutes. Taste and adjust seasoning as desired.
6. Serve hot!

Notes

At step number 2. you may add smoked sausages. Slice into equal bite-size pieces and add to the pot. Stir well to coat and saute again for a minute.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 171Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 15mgSodium 1105mgCarbohydrates 22gFiber 3gSugar 3gProtein 7g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

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