Irish Colcannon is traditionally made with potatoes and kale or cabbage, cream and butter. Pretty simple ingredients but a few of them are Paleo AIP “no no’s”.
Creating an Irish Dish With the AIP Diet in Mind
With the Irish holiday quickly approaching, our executive chef decided to take this traditional recipe and make it clean, Paleo and AIP approved. In preparing this dish for our following, she skipped the butter completely. However, you wouldn’t notice, it’s amazing. She also replaced the cream with coconut cream. It’s topped with delicious bacon for a new twist on the classic.
What to Expect from a Paleo AIP Approved Irish Colcannon
This is really good! Our entire staff really enjoyed it. The smoky flavor of the bacon mixed with the sweetness of our Japanese Yams and the crunch of scallions was really a treat for the entire team. It’s a great side dish to pair with grilled steak or chicken and your favorite vegetables. You’ll be satisfied and your belly will be full.
Paleo Irish Colcannon
- ½ lb bacon
- 1 lb green cabbage
- 4 scallions
- 2 lb. white sweet potato, peeled and cut into chunks
- ¼ t. mace
- 2 t. salt
- 1 cup coconut milk
- Chop cabbage finely and steam until tender in a saucepan.
- Peel and boil potatoes in water until tender.
- In separate pot, simmer coconut milk, garlic and chopped scallions for about 5 minutes.
- Sauté bacon until crisp. Chop finely.
- Drain potatoes and mash.
- Stir in milk mixture, cabbage, bacon, salt and mace.