Name: Collard Colcannon
Prep time: 20 min
Cook time: 20 min
Yield: 8 to 10 servings
Cuisine: Southern
Ingredients: 3 lb. unpeeled russet potatoes (3 to 4), scrubbed; Kosher salt and freshly ground black pepper; 1 lb. collards, ribs removed and leaves coarsely chopped; ½ cup chicken or vegetable stock; ½ cup whole milk; ¼ cup salted butter, plus more for serving; 1 bunch green onions, thinly sliced; 1 tsp. freshly ground black pepper; 1 tbsp. snipped fresh chives

Collard Colcannon

Put a little South in your St. Patrick’s Day menu

March 10, 2026

Photo: KATHERINE COBBS / BLUELINE CREATIVE GROUP

Colcannon, the classic Irish combo of wilted cabbage and mashed potatoes, gets a hearty Southern spin with the help of cool-season collards. Leaving the skins on the potatoes lends a rustic note and streamlines prep, as does steaming the greens over the potatoes while they cook.

Ingredients

3 lb. unpeeled russet potatoes (3 to 4), scrubbed
Kosher salt and freshly ground black pepper
1 lb. collards, ribs removed and leaves coarsely chopped
½ cup chicken or vegetable stock
½ cup whole milk
¼ cup salted butter, plus more for serving
1 bunch green onions, thinly sliced
1 tsp. freshly ground black pepper
1 tbsp. snipped fresh chives

Preparation

Quarter the potatoes lengthwise and slice crosswise into 2-inch pieces. Place in a stockpot with 1 tablespoon salt and cold water to cover.

Set a steamer basket over the pot and cover. Bring the water to a boil over high heat. Add the collards to the steamer basket and reduce the heat to a simmer. Cover the pot, and cook until the potatoes and collards are tender, about 20 minutes. (Uncover and turn the collards with tongs a few times during cooking.)

While the vegetables cook, heat the chicken or vegetable stock, milk, ¼ cup butter, and green onions with 1 teaspoon salt and 1 teaspoon pepper in a small saucepan over medium-high heat just until simmering. Remove from heat; keep warm.

Carefully remove the steamer basket of collards and set aside. Drain the potatoes, return them to the pot, and add the warm stock mixture. Mash with a potato masher until you have a chunky mashed potato mixture. Taste and adjust seasoning. Fold in the steamed collards to combine. Transfer to a serving dish and top with a few pats of butter and the snipped chives to serve.