Colcannon - The Paleo Way

With jade and emerald tones, this is a great side dish for St. Patty's Day or any day, really.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Cuisine: Irish
Keyword: Cauliflower
Servings: 8

Equipment

  • hand blender/immersion blender

Ingredients

  • 1 Head of Cauliflower, florets detached
  • 1 Bunch of Lacinato Kale, chopped
  • 1/2 Head of Cabbage, chopped
  • 1 Bunch of Green Onions
  • 1 stick of Butter
  • 2 tbsp Olive Oil
  • Salt & Pepper to taste

Instructions

  • Grab a large soup pot, fill with water and bring water to a boil on stove
  • As water is heating up, peel cauliflower florets (you can leave them whole)
  • Rinse green onions, cabbage and kale leaves
  • If water is boiling, dump the cauliflower in the water. Cook for 10 minutes or until fork tender.
  • Chop cabbage and kale leaves into bite sized pieces
  • Melt stick of butter in a large pan
  • Add cabbage and kale leaves and saute down for 15 minutes
  • Chop green onions (the green part) and set aside
  • When cauliflower is tender, drain and put into a bowl
  • Add olive oil, salt and pepper to cauliflower an blend with a hand blender until whipped smooth
  • Stir cooked cabbage and kale into caulflower
  • Add more salt and pepper if need be
  • Put in serving bowl and top with green onions

Notes

By Thyroid Loving Care. Adapted from Topline Foods