Recipe: Creamy Paleo Colcannon Mash
St. Patty’s Day is tomorrow! Time to shuffle through your closet to find something green, find your inner leprechaun, and cook up some good Irish grub. Sure, corned beef and cabbage have had more than their fair share of gold so why not try a fresh take on a classic Irish dish? This St. Patty’s we are making a Paleo version of Colcannon Mash using cauliflower, sweet potatoes (white flesh), mustard greens, baby kale, and a good amount of ghee and mustard.
This dish pairs well with pretty much any protein… ham and corned beef in particular but lamb and chicken dishes could work well too.
1 head cauliflower, diced into florets
2 medium white flesh sweet potatoes, diced small
3-4 cups mustard greens, baby kale or a mixture of the two, roughly chopped
3 cloves of garlic, minced/crushed
1/2 yellow onion, diced
1 1/2 tablespoons of ghee + 1 teaspoon of ghee
1 teaspoon chicken broth
2 teaspoons of dijon or mustard of your choice
1/2 teaspoon each of sea salt and pepper, more to taste
Put the sweet potatoes and cauliflower in a pot and boil until soft when poked with a fork
Drain, set aside to let cool in a large bowl
In a sautee pan, heat 1 teaespoon of the ghee
Add the garlic and onions cooking until very soft about 7 minutes
Add the greens to the sautee pan along with the chicken broth
Stir to combine, cover and cook on low until greens are bright and wilted
While the greens are cooking add the 1 1/2 tablespoon of ghee, mustard, sea salt and pepper to the potato cauli mix
Use an immersion blender to make the mash, until all ingredients are combined and the mix is very smooth. Taste and reseason as needed with salt, pepper and ghee
Once the greens are wilted, drain any execess liquid from the pan and fold the greens mixture into the mash mixture
Serve with an extra dollop of ghee, pat yourself on the back and grab a green drink to celebrate the easiest St. Patty’s dish ever!