Colcannon - The Paleo Way
With jade and emerald tones, this is a great side dish for St. Patty's Day or any day, really.
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