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three bowls of dairy-free kale colcannon - mashed potatoes in a bowl mixed with green onion and dark green kale each topped with vegan butter on a marble table

Dairy-Free Kale Colcannon

This dairy-free kale colcannon is also gluten-free and vegan and made with just a few ingredients you may already have in your pantry and refrigerator! This is a great recipe for using up leftover potatoes and leafy greens and tastes great with any protein. If you're looking for a way to celebrate this St. Patrick's Day, this dairy-free kale colcannon is a must-have on your table!
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Course: Side Dish
Cuisine: American, Irish
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 306kcal
Author: Megan


  • 8 cups water
  • 1 tsp salt
  • 2 lbs russet potatoes (peeled and cut into 1-2 inch cubes)
  • 4 tbsp dairy-free butter (such as Earth Balance, divided)
  • 2 cups kale (cut into small strips)
  • 2-3 cloves garlic (minced)
  • 1/2 cup green onions (chopped)
  • 1/2 cup almond milk (unsweetened, unflavored)
  • 1 tsp salt


  • Fill a large pot with water. Add some salt. Bring to a boil. 
  • Once the water is boiling, add the potatoes. Cook for 15-20 minutes, until potatoes are tender and can be easily pierced with a fork. Drain the water and set aside. 
  • While the potatoes are cooking, add two tablespoons of dairy-free butter to a skillet over medium heat. Melt completely. 
  • Add the kale to the skillet and cook for 3-4 minutes, until kale is soft and wilted. 
  • Add the minced garlic and cook for a minute, stirring to ensure garlic does not burn. Remove pan from heat. 
  • Once the potatoes are cooked through, mash with a potato masher or wooden spoon. Stir in the cooked kale, garlic and chopped green onions.
  • Add the unsweetened almond milk, the remaining two tablespoons of dairy-free butter and salt and mix until potatoes are creamy. Taste and adjust add more salt, almond milk or dairy-free butter as needed. 


  • Colcannon in general is a great way to use up leftover greens. If you don't have kale, don't fret! Use cabbage or another leafy green.
  •  I used Earth Balance buttery spread in this recipe and unsweetened almond milk to make it dairy-free. However, if you don't need to be dairy-free then use regular cow's milk butter and milk. 
  • Please don't use sweetened or vanilla flavored almond milk in this recipe. It will not be good. Unsweetened unflavored almond milk is the way to go! If you prefer another non-dairy milk use that instead! Soy and cashew milk are good alternatives!
  • Kale is delicious but a few notes to make sure it is indeed delicious. First, cut out the woody stem in the kale because it's rather tough. You know that big stem in the middle holding everything together? That's the one I'm talking about. Run your knife along that stem from top to bottom to cut it out. Second, make sure you cut up the kale into small strips. We're going to cook them down a bit but no one wants a super long hunk of kale in their bite of mashed potatoes. We need a good kale to potato ratio in every bite.


Calories: 306kcal | Carbohydrates: 45g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Sodium: 1346mg | Potassium: 1144mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3470IU | Vitamin C: 55.9mg | Calcium: 144mg | Iron: 2.6mg
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