Colcannon, a popular Irish dish, is traditionally prepared during cold months of the year, when cabbage and kale are in season. Served with a butter filled well, this dish is a staple on St. Patrick’s Day.
In this recipe, I have substituted coconut milk for milk and coconut oil for butter. It turned out creamy and delightful!
Prep: 15 min Cook: 45 min Total: 1 hr
3 lbs potatoes, peeled and cubed
1 medium onion, chopped
1 bunch kale, removed from the stem
10-12 slices of low sodium bacon, turkey bacon, or cooked corned beef
1 cup coconut milk
1-2 tbsp coconut oil, melted
2 sprigs of scallions for garnish
salt and pepper to taste
Place the potatoes in a large pot, and cover with water. Add salt to taste (keep in mind the saltiness of the bacon). Cook for 15 minutes or until fork tender.
Place the kale in a separate pot, pour over water to barely cover. Add salt to taste. Cook for 15 minutes or to you preference.
In the meantime, cook bacon strips in a large frying pan in two batches. After removing the last batch from the pan, pour out most of the bacon grease, and add the onion. Cook until translucent.
Drain and chop the kale into small pieces. Add it to the onion, and simmer for 2 minutes.
Shred the bacon into bite-size pieces. Add the bacon to the pan, and remove the mixture from the stove.
Once the potatoes are cooked, drain them. Transfer them back into the pot, and add the coconut milk. Mash well.
Stir in the kale mixture into the potatoes. Season with salt and pepper.
Dice some scallions for garnish.
Put Colcannon into a serving bowl, and make a well in it. Pour the coconut oil into the well. Sprinkle scallions over the dish.
Serve hot. Mix it well before dishing.