Vegan Irish Potato Kale Colcannon

Irish Kale Potato Colcanon – Healthy, Plant-Based, Gluten-Free, Budget-Friendly, Oil-Free, Vegan Comfort food Recipe

Easy |  Servings: 6 |  Ready In: 20 minutes |  Yield: 6 cups

Irish colcannon is a traditional comfort food, usually made by mashing together hearty potatoes and cabbage. This dairy-free vegan version swaps out the cabbage for a more vibrant green color with kale. A simple, easy, one-pot dish that works great as a base for a hearty Irish stew. This is healthy comfort food at its finest.


  • 3 medium Yukon Gold potatoes (about 1 pound), scrubbed and cut into chunks
  • 1 bunch kale
  • 1/2 cup plain, unsweetened almond milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

How it’s Done:

To cook the potatoes:  Place the potato pieces in a large pot and cover with water.  Cover, bring to a boil, and reduce to a simmer.  Cook until potatoes are tender, about 10 minutes.
While the potatoes simmer, strip the kale from the stems.  Discard the stems.  Roughly chop the kale leaves into bite-sized pieces.
After the potatoes have simmered for 10 minutes, add the kale on top.  Cover and cook another 2 minutes, to steam the kale.

To make the Vegan Irish Potato Kale Colcannon: When the potatoes and kale are done, drain them.  Immediately return them back to the same hot pot and let any excess water steam off.
Add the remaining ingredients: Almond milk, salt, and pepper.   Use a potato masher and mash away until creamy!

Taste to adjust seasoning.  Enjoy!

Yield: 6 cups

Chef’s Greens Tip: You can use any dark green in place of the kale for this recipe. Chard, collards, and even whole-leaf spinach all hold up well in this recipe.

Chef Katie’s Tips

Potato Tip: Using Yukon Gold Potatoes are a thin-skinned potato, which means you don’t have to peel them.  You can also use butterball potatoes, or, for a little color, red-skinned potatoes.

Get-Your-Greens Tip:  You can use any dark green in place of the kale for this recipe.  Chard, collards, and even whole-leaf spinach all hold up well in this recipe.

Nut-Free Version: For nut allergies, swap out the almond milk for another plant-based milk like soy, rice, or hempseed.  Just be sure to use plain, unsweetened milk for this recipe.


Nutrition Facts

Serving size: 1/6 of a recipe (about 1 cup)

Calories 98.98
Calories From Fat (7%) 6.68
% Daily Value

  • Total Fat 0.78g 1%
  • Saturated Fat 0.07g <1%
  • Cholesterol 0mg 0%
  • Sodium 146.04mg 6%
  • Potassium 670.84mg 19%
  • Total Carbohydrates 20.86g 7%
  • Fiber 2.65g 11%
  • Sugar 1.23g
  • Protein 3.8g 8%
  • Calcium 63.69mg 6%
  • Iron 94.01mg 522%
  • Vitamin A 6927.96IU 139%
  • Vitamin C 0.01mg <1%

Shopping and Gear List

  • Simply Organic Bay Leaf Certified Organic, 0.14-Ounce Container
  • Bob’s Red Mill Pearl Barley, 30-ounce
  • Edward & Sons Low Sodium Veggie Bouillon Cubes, 2.2-Ounce Boxes (Pack of 12)


Join the Discussion

This site uses Akismet to reduce spam. Learn how your comment data is processed.

    • A “bunch” is usually about 1 pound of kale. Once you strip the leaves from the stems and chop it, you end up with about 4-5 cups of chopped kale. If you want to skip this step, buy pre-chopped kale. You can even use 2 cups of frozen leafy greens 🙂