This delicious, creamy colcannon recipe from Nigella Lawson is a quick and comforting meal that’s perfect for any day. With tender potatoes, buttery greens, and a touch of cream, it’s a simple yet satisfying dish. You can easily swap in your favorite leafy greens, making it a flexible and tasty choice for all.
Ingredients Needed:
- 900g to 1.1kg russet potatoes (4 medium), peeled and cut into 4cm pieces
- Salt, to taste
- 70g to 85g unsalted butter, plus extra for serving
- 90g to 135g chopped kale, cabbage, chard, or other leafy green (about 3 cups, packed)
- 3 green onions (about 1/2 cup), minced
- 240ml milk or cream (1 cup)
How To Make Colcannon Recipe?
- Boil the potatoes: Put the potatoes in a medium pot, cover with cold water by at least 2.5cm (1 inch), and add 2 tablespoons salt. Bring to a boil and cook for 15-20 minutes, until fork-tender. Drain in a colander.
- Cook the greens and green onions with butter: Return the pot to medium-high heat. Melt the butter, then add the greens. Cook for 3-4 minutes, until wilted and some of their moisture has evaporated. Add the green onions and cook for another minute.
- Mash the potatoes with milk or cream and greens: Pour in the milk or cream, stir well, and add the drained potatoes. Reduce heat to medium. Mash the potatoes with a fork or potato masher, incorporating the greens and onions. Season with salt to taste.
- Serve: Serve hot with a knob of butter in the center of each portion.
Recipe Tips:
- Pick the right potatoes: Use starchy russet potatoes for a creamy mash, not waxy ones.
- Don’t overcook the greens: Cook them just enough to stay green and not soggy.
- Mash while hot: Mash the potatoes as soon as you drain them to get a smooth texture.
- Use a masher: A masher will give the best texture, while a blender can make it too thick.
- Season at the end: Taste before adding more salt because the greens and butter add flavor.
How To Store & Reheat Leftovers?
- Refrigerate: Let the colcannon cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: Cool the colcannon completely, then place it in a freezer-safe container or bag. Freeze for up to 3 months.
- Reheat: Heat in a pan over medium heat for 5-7 minutes, adding a bit of milk or butter to loosen it.
Nutrition Facts:
- Calories: 138 kcal
- Total Fat: 5g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Potassium: 831mg
- Total Carbohydrate: 18g
- Dietary Fiber: 2g
- Sugars: 0g
- Protein: 2g
Try More Nigella Lawson Recipes:
Nigella Colcannon Recipe
Description
This delicious, creamy colcannon recipe from Nigella Lawson is a quick and comforting meal that’s perfect for any day. With tender potatoes, buttery greens, and a touch of cream, it’s a simple yet satisfying dish. You can easily swap in your favorite leafy greens, making it a flexible and tasty choice for all.
Ingredients
Instructions
- Boil the potatoes: Put the potatoes in a medium pot, cover with cold water by at least 2.5cm (1 inch), and add 2 tablespoons salt. Bring to a boil and cook for 15-20 minutes, until fork-tender. Drain in a colander.
- Cook the greens and green onions with butter: Return the pot to medium-high heat. Melt the butter, then add the greens. Cook for 3-4 minutes, until wilted and some of their moisture has evaporated. Add the green onions and cook for another minute.
- Mash the potatoes with milk or cream and greens: Pour in the milk or cream, stir well, and add the drained potatoes. Reduce heat to medium. Mash the potatoes with a fork or potato masher, incorporating the greens and onions. Season with salt to taste.
- Serve: Serve hot with a knob of butter in the center of each portion.
Notes
- Pick the right potatoes: Use starchy russet potatoes for a creamy mash, not waxy ones.
- Don’t overcook the greens: Cook them just enough to stay green and not soggy.
- Mash while hot: Mash the potatoes as soon as you drain them to get a smooth texture.
- Use a masher: A masher will give the best texture, while a blender can make it too thick.
- Season at the end: Taste before adding more salt because the greens and butter add flavor.
Nigella Colcannon Recipe