Hello, everyone.  I’d wish you a Happy Tuesday, but we’ve had what is potentially very bad news.  I can’t tell you about it until I know what the result of this news is; let’s just suffice to say the news is pretty damn bad, and I’m unsure of the outcome.  I’ll let you know exactly what’s going on as soon as I know exactly what’s going on.

This has dampened my enthusiasm for cooking a little, but I do have a recipe for you.  If it looks familiar, it’s because it was on the plate with the bison ribs yesterday.  I figured since I was serving bison ribs on St. Paddy’s Day, I should have some sort of Irish dish so I decided on Colcannon.

Colcannon is a traditional Irish dish consisting of mashed potatoes mixed with cooked cabbage or kale.  There are many regional variations of the recipe, which can include scallions, leeks or chives; it is often eaten with ham or Irish bacon.  Of course, since I was already serving it with bison ribs, I thought I’d give it a bit of a twist and make the colcannon with Japanese sweet potatoes and collard greens.

Yeah, I was just all over the map.

In the interest of transparency, The Young One would not touch it (no surprise there), and Beloved wasn’t all that crazy about it, which was a bit of a shock.  I, on the other hand, LOVED it.  Frankly, I was rather glad no one else really ate it – more for me!  Really, it was just delicious and I’d be more than happy to make it again; just for myself, I guess, but there’s certainly nothing wrong with that.

Oh, and it’s Whole30 compliant, too.

Colcannon. A favorite Irish recipe, this version is made with Japanese sweet potatoes and collard greens.

Serves: 6
  • 1 pound Japanese sweet potatoes, peeled and cut into pieces
  • 2 tablespoons ghee or clarified butter
  • 1/4 cup coconut milk mixed with 1/4 cup water
  • 1 bunch collard greens, rinsed and cut into ribbons
  • 1/2 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons ghee or clarified butter
  • salt and pepper to taste
  1. Bring 2 quarts of water to a boil in a large saucepan. Drop the sweet potatoes into the boiling water and cook until tender, about 15 minutes.
  2. While the potatoes are cooking, melt 2 tablespoons ghee in a large skillet over medium heat. Cook the onion until soft and translucent, about 5 or 6 minutes; add the garlic and cook another minute more. Stir in the collards and continue cooking until the greens begin to wilt. Add 1/4 cup water to the pan; reduce the heat to low, cover and cook, stirring occasionally, for about 10 minutes.
  3. Drain the potatoes when they are done and return them to the pan. Shake the potatoes over medium-high heat until the excess moisture evaporates. Reduce the heat to low and add the remaining two tablespoons of ghee to the potatoes; mash lightly with a potato masher. Gradually add the coconut milk and water, mashing lightly between additions, until the potatoes are smooth and creamy.
  4. Remove the collards from the heat and stir the potatoes into the greens until well-mixed. Season to taste with salt and pepper and serve.
  5. Nutrition (per serving): 175 calories, 10g total fat, 20.4mg cholesterol, 55.9mg sodium, 397.1mg potassium, 20.3g carbohydrates, 4.6g fiber, 4g sugar, 3.1g protein


11 thoughts on “Colcannon”

  1. I made a version of this as well to go along with my corned beef and Ruhlman’s quick braised cabbage (and carrots). I used one rutabaga, two turnips, 5-6 parsnips, and half a head of cauliflower and pressure cooked till tender. Meanwhile, I sauteed 3 big leeks with loads of garlic then mashed everything together with about 2T of butter, 1/4c coconut cream and 1/4c of the steaming liquid from the veggies. It was AMAZING! And obviously with just my husband and I eating it, there are loads of leftovers. Praying everything is okay for you and familiy.

  2. i have never heard of this but i love the ingredients. my garden is bursting with greens every summer and we are always trying to figure out new ways to cook them. we will be doing this for sure.

  3. I hoping your bad news isn’t all that bad. I love Colcannon and JR does too. Not sure how he’d fell about swapping out his beloved white potatoes though. The man is Irish through and through.

  4. Well, now I’m worried. I’ll be sending prayers and good thoughts. I’ve never made Colcannon, and have always wanted to. Maybe St. P’s next year…

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