Easy & Traditional St. Patty’s Day Irish Colcannon mSCD

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Happy St. Patrick’s Day! Celebrate with this traditional Irish side dish of Colcannon! A simple and comforting dish of potatoes and kale or cabbage with green onion and butter. Often served on St. Patty’s Day as well as Halloween. For Halloween however, it’s customary to put a token of some sort to tell the fortune of the person who finds it. Much like our trick or treat logic the token isn’t always something you want which makes it a little more exciting to see who gets it.

Smooth, creamy mashed potatoes with a touch of luxuriously rich butter meld together and create the perfect backdrop for green, leafy, sauteed kale. The green onions add a fresh bite to the dish tying together these seemingly simple ingredients into an Irish masterpiece.

For colcannon both kale and cabbage are considered traditional, so feel free to use whichever you prefer. If you are strictly SCD you can replace the potatoes with a large head of cauliflower. Roast and blend as the instructions show in my Irish Champ recipe. Your choice of potato matters too, as russets lend themselves best to being boiled and then mashed. Be sure to choose those. Store leftovers in an airtight container in the fridge for up to 3 days. Enjoy!

Looking for other St. Patrick’s Day recipes? Check out my Grain-Free St. Patty’s Day Key Lime Cookies, SCD Shepherd’s Pie, Quick Dairy-Free Immune Boosting Pineapple & Kale Smoothie, Easy and Delicious Bacon & Onion Jam Over Roasted Brussels, The The Ultimate Grain & Refined Sugar-Free Apple Upside Down Cake with Salted Caramel Glaze, or my New & Improved Easy Grain-Free Apple Crumble!

                                                        

Easy & Traditional St. Patty’s Day Irish Colcannon mSCD

Serves 6
Prep: 15 min
Cooking: 30 min
Total: 45 min 
Beginner

Ingredients:

1 ½ lbs. Russet potatoes, peeled & cubed 2-3ea (sub cauliflower for SCD see Irish Champ Recipe))

½ lb. kale leaves (3 cups packed) or quarter of a cabbage head, chopped

3-4 green onions, sliced

4 Tbsp. butter, divided 

¼ cup nut milk of choice, no thickeners, I use Elmhurst almond

1 tsp. salt

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Peel and chop the potatoes.
  3. Add to a large pot with cold water.
  4. Bring to a boil and then salt the water.
  5. Boil potatoes until fork tender, about 15-20 minutes.
  6. While boiling, clean and trim kale (removing the woody stems). Chop kale, and set aside.
  7. Heat a large pan over medium heat. Add half of the butter and allow to melt.
  8. Add chopped kale and cook for 8-10 minutes, or until cooked through.
  9. Chop green onions, set aside.
  10. Drain and mash potatoes. Mash the potatoes in a large bowl until smooth.
  11. Add in cooked kale, nut milk, remaining butter, and green onions.
  12. Stir to combine. Serve immediately and enjoy!

                      

Nutrition Facts: 
Calories- 140
Carbs- 15.5 g
Fat- 8.3 g
Protein- 2.5 g

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