I hear your pleas for comfort food and I bring you Fast and Flavorful Colcannon.
Y’all, I sure do have a treat for you today. If we can be frank for a moment, comfort food is the ONLY food right now. That doesn’t mean unhealthy – it just means there is a feel-good essence that is undeniable. Sure, my rage fried donuts qualify as comfort food, but I’ve got something that actually has micronutrients for you! Enter this Fast and Flavorful Colcannon!
My friend Amanda from The Curious Coconut has busted her booty over the past year to bring you her new book, Fast and Flavorful Paleo Cooking. It is designed to bring you all your favorite comfort foods, without spending a fortune, and without spending all day in the kitchen.
I know Amanda well and what I can promise you is that she delivers well-tested, well-loved recipes that are as authentically pleasing to your palate as they are to your health. So when I found out she was writing her 2nd book, I just could not wait to see what delicious eats she would come up with.
Her book is finally here (book writing after all is a long and arduous process), and I am so glad to have my copy. Unfortunately, you may have missed the launch of her book because the world literally turned upside down, I am here to tell you that it’s a real good idea to grab a copy. After all, if you’re anything like me, you have LOTS of time at home right now and are using those pots and pans you got for the holidays more than you ever thought possible. Silver linings right?
So grab this short list of ingredients, some flaky sea salt (ok that’s just my recommendation) and a serving size fork (for personal use). You’re going to love this recipe from Amanda and her book when it shows up on your doorstep.
Colcannon is a traditional Irish and Scottish dish that combines two staples from the region: potatoes and cabbage. Some call it “Irish mashed potatoes.” While it may seem strange to intentionally mix greens into mashed potatoes, I promise you’ll enjoy it! And if you need an alternative to avoid nightshades, read the substitution notes for options. While cabbage is the traditional green, you can use any leafy green you prefer. Using a dark green like kale provides more visual contrast in the finished dish.
Reprinted with permission from Fast & Flavorful Paleo Cooking by Amanda Torres, Page Street Publishing Co. 2020. Photo credit: Jean Choi
On the table in 25 minutes | Yield: 4 servingsPrint
Fast and Flavorful Colcannon
FOR THE POTATOES
- 3 lbs (1.4 kg) russet potatoes, peeled and coarsely chopped
- 1⁄2 cup (120 ml) chicken bone broth
FOR THE GREENS
- 6 oz (170 g) bacon, cut into 1-inch (2.5-cm) pieces
- 1 small onion, chopped
- 1 tsp salt, or to taste
- 1 small head green cabbage, coarsely chopped (about 5–6 cups [350–420 g])
Freshly cracked black pepper, to taste
Cook the potatoes and greens simultaneously.
To make the potatoes, place them in a stockpot and cover with at least 1 inch
(2.5 cm) of water.
Salt the water and bring it to a boil, boiling the potatoes for
10 to 15 minutes, or until they are fork tender. Drain in a colander, and then
return the potatoes to the hot pot and place it back on the same burner but
with the heat turned off. Let them release steam for a few minutes, and then
mash them with the broth.
To make the greens, place the bacon in a large skillet and turn on the heat
to medium heat. Cook until just crispy, anywhere from 8 to 15 minutes, depending on the bacon. Drain off all but about 1 tablespoon (15 ml) of the rendered bacon fat, and add the onion and cook briefly, about 1 to 2 minutes. Add the cabbage and cook, stirring occasionally, until softened, about 5 to 7 minutes.
Transfer the mashed potatoes to a serving bowl and fold the greens, onions
and most of the bacon into the mashed potatoes, reserving a little bacon tocrumble and sprinkle on top as a garnish.
Substitutions: You can use white-fleshed sweet potatoes or peeled turnips in place of the potatoes for a nightshade-free version. If you’re using turnips that have greens attached, you can use the greens instead of cabbage. Also, you can use any leafy green you like in place of the cabbage, like kale or collards.
Made this tonight with purple sweet potatoes (increased broth to 1 cup) and frozen greens. So easy and pure comfort. Thank you for another great recipe!
Wonderful! Thanks for sharing