This version of Irish Colcannon (AIP/Paleo) uses both kale and cabbage. Unlike the traditional version, it contains no nightshades or dairy!
We are in the month of all things Irish! Yay! This blogger has a good deal of Irish blood in her veins, so I’m exploring ways to adapt Irish recipes for the AIP/Paleo diet. Hence this Colcannon.
“But,” you say, “what in the world is colcannon?”
Think mashed potatoes with leeks and cabbage or kale mixed in. The word colcannon actually refers to white cabbage (according to my research). Though you can choose cabbage OR kale, I thought Why not use both?
Now, if you are like me, using potatoes is a no-go because potatoes are a nightshade. Nightshades are one of the most difficult foods to re-introduce on the AIP. They are not kind to many of us. Ahem. SO. I’m using white sweet potatoes here. If white sweet potatoes are not available where you live, see if you can find Japanese yams (purple-y skin, white flesh). They will work just as well. In fact, that’s what I used in these photos.
Equipment
You won’t need any special equipment for this recipe – except a potato masher. If, however, you prefer your mashed potatoes to be very smooth, I recommend using an immersion blender like the one I’ve linked here. It’s like a blender on a stick that you can put right into the pot to do your mashing for you!
Other Irish recipes for St. Patrick’s Day
Here are some other Irish dishes for your St. Patrick’s Day (or whatever!) feast that are also AIP/Paleo:
- Irish Cabbage and Potato Soup
- Toasty Rutabaga Mash
- Irish Carrot Soup
- AIP Mashed Potatoes
- Irish Soda Bread
Even if you are not Irish, I hope you will find something to celebrate this month. Maybe you’ll even find something to celebrate on the daily. Let’s make it a great life! 😀
As always, I am wishing you great love and deep healing.
Sláinte!
💗,
Wendi
Irish Colcannon (AIP/Paleo)
Course: SidesCuisine: AIP, Paleo, IrishDifficulty: Medium4
servings17
minutes17
minutesThis version of Irish Colcannon (AIP/Paleo) uses both kale and cabbage. Unlike the traditional version, it contains no nightshades or dairy!
Ingredients
3 cups 3 chopped white sweet potatoes or Japanese yams
1/2 cup 1/2 full fat coconut milk
1 TBSP 1 + 2 TBSP extra virgin olive oil, divided
1 tsp 1 sea salt
2 2 medium leeks, white parts, chopped
1 cup 1 shredded cabbage
1 cup 1 shredded kale (no stems)
1/8 tsp 1/8 ground mace (or nutmeg, if successfully re-introduced)*, optional
Directions
- Boil potatoes in a large saucepan of water until they slide off easily when pierced with a knife. Meanwhile…👇🏼
- While potatoes are boiling, place 2 tablespoons olive oil in a skillet over medium low heat. Add leeks. Stir occasionally, and keep an eye on them.
- Back to the potato pot. When the potatoes are done boiling, drain them. Add coconut milk, 1 tablespoon of olive oil, and salt. Mash with a potato masher, or use an immersion blender to whip them to smoothness.
- After mashing potatoes, turn heat under the leeks to medium high. Add cabbage, and sauté for 1 minute. Add kale, and sauté until wilted, but still bright green.
- Add greens and mace to the mashed potatoes. Stir to combine. Taste for salt, and adjust if necessary. Serve as a side to your favorite protein.
Notes
- *Mace and nutmeg come from the same plant. Nutmeg is made from the seed (so not AIP elimination phase friendly), while mace is the lacy covering of the seed, like an aril. Mace is more pungent than nutmeg, but has the same flavor profile. Just remember, a little of it goes a long way!
- Time-saving tips: Start your water boiling first. Then prep all your ingredients so you’ll have everything ready. Things will go much smoother this way. 🙂
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