Salt & vinegar kale mashed potatoes

I get it. I know kale is seriously divisive. But I love kale – and think kale just needs a good publicist.  People whine that “it’s too tough.”  But just separate the leaves from the spine, wash then and put them in a Ziploc bag with with olive oil and a bit of salt . This acts as a sort of marinade and tenderizes the kale.

Fresh kale lasts a seriously long time in the fridge AND kale grows really well here in Newfoundland.  So, do me a favour and try this recipe. Seriously delicious.

It sounds a bit like Irish colcannon but with has the additional zip from our beer vinegar to really get the tastebuds going.

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Salt and vinegar kale mashed potatoes

  • Author: Janet Harron
  • Prep Time: 45 mins
  • Total Time: 45 minutes


  • 2lbs red potatoes
  • 2 tbsp of butter
  • 1 bunch of kale
  • 6 tbsp Newfoundland Beer Vinegar
  • 1/4 cups full fat milk
  • 1 1/2 tsp salt
  • 1/2 tsp pepper


  • Add cut potatoes to a large pot filled with salted cold water. Cover the pot and boil until fork tender.
  • In a large skillet, melt one tbsp of butter over medium heat and add kale. Saute for four to six minutes (might take a bit longer depending on what variety of kale it is!) until wilted.
  • Drain the potatoes into a colander. Transfer back into pot and add vinegar, the remaining butter, and the milk. Use a potato masher and bash away to your preferred consistency.
  • Stir in the kale and season with salt and pepper. That’s it!



Wild Mother Provisions - Janet Harron Bio Pic


Founder, Wild Mother Provisions