Happy St. Patrick’s Day! This year I’m celebrating by making traditional Irish recipes, like colcannon. Okay, I’ll probably have a Guinness later too.
Admittedly, I’d never tried colcannon before I made this recipe. I discovered it via searching Pinterest for traditional Irish recipes. Colcannon is usually made with potatoes and cabbage, but given that kale is a member of the cabbage family and that mashed cauliflower is an excellent healthy substitution for mashed potatoes, I figured this dish was ripe for some lightening up. I was right. It’s a fantastic dish lightened up–creamy and savory–and a great way to eat some healthy veggies.
If you’re looking for more Irish recipes, try my whole wheat soda bread.
Cauliflower Colcannon with Kale
Servings: 4 · Serving Size: 1-1/4 cups · Calories: 160
Fat: 7 g · Cholesterol: 15 mg · Sodium: 117 mg · Carbs: 23 g · Fiber: 9 g · Sugar: 8 g · Protein: 8 g
- 2 large heads cauliflower
- 8 oz. kale
- 6 green onions, sliced thin
- 2 Tbsp butter
Bring a large pot of salted water to a boil. Cut the center stalk out of the kale leaves and rinse them thoroughly. When the water is boiling, reduce the heat to medium and add the kale leaves to the pot–make sure they’re submerged by pushing them down with a spoon or spatula. Boil the leaves for 10 minutes, then drain and place them on a cutting board. Rough chop them into large chunks/strips.
While the kale is boiling, rinse the cauliflower and cut the florets away from the base. Place the florets into a large pot. Fill the pot with water until the florets are just covered. Bring the pot to a boil and boil for ten minutes, or until the florets are fork tender. Drain the cauliflower and return it to the pot. Using an immersion blender, blend the florets until they’re totally pureed.
Add kale, green onions, and butter to the pot. Stir until thoroughly combined. Serve with salt and fresh cracked black pepper.