Purple Potato & Cauliflower Colcannon
I was doing some research for recipe ideas so that I could come up with something really special this year for St. Patrick’s Day. Last year I did a really great Green Juice but still, I wanted to come up with something new for us. Ya see, although I’m not Irish, St. Patrick’s Day just so happens to be my Grandma’s birthday. Sadly, she’s no longer around to read the annual dedication post + recipe I write for her but I love St. Patty’s Day all the more because of her and always celebrate it!
I ran across an Irish staple that I’d personally never had: Colcannon. Naturally, the “You must try this now!” alert in my adventure-junkie brain went off and I was intrigued. The classic recipe is pretty much your basic mashed potato + kale. Hard to wrong there, right? After all, it has always my second signature dish at Thanksgiving (Mac n’ Cheese has always been my first).
It’s just that, knowing what I know and doing what I do, I couldn’t help myself. I just HAD to go and make an antioxidant-rich, cancer stem-cell preventing, mostly dairy-free, gluten-free, REAL FOOD version with purple potatoes and cauliflower. Woot!
Now, before we get into the nitty-gritty recipe details, let’s just talk a little bit about the stellar-ness (no not a word, but let’s just go with it!) of this Colcannon’s star ingredients.
So why are purple potatoes so awesome and why are they in this Colcannon?
Because they –
- Are naturally high in potassium
- Have been shown to lower blood pressure (according to studies, more here)
- Are rich in a powerful antioxidant called anthocyanin (which is the pigment that gives deep blue and purple fruits and veggies their color) which has been shown to help with:
- Protecting our DNA and improving proper immune response
- Keeping our capillaries and their membranes strong
- Helping to regulate estrogen and hormonal imbalances
- Improving eyesight
- Defending against certain heart diseases and cancers
What about Cauliflower?
Cauliflower will not be outdone by the magnificence of the purple potato. Here’s why –
- It’s full of antioxidants
- It’s rich in sulforaphane, a sulfur compound that known for:
- killing cancer stem-cells and slowing tumor growth
- improving blood pressure and kidney function
- protecting the lining of your stomach
- preventing bacterial overgrowth (especially of H.pylori) in the gut
- It’s powerful nutrients support Phase 1 and Phase 2 liver detoxification
- It’s a good source of choline, a B vitamin important for brain development (especially great if you’re pregnant)
- It’s a great source of vitamin C and vitamin K among other vitamins & minerals
The result of mashing these two together? A totally drool-worthy Colcannon recipe with just 10 ingredients! PS – did I mention there’s a pretty fabulous balance between protein, healthy fats and healthy carbs as well?! Great for energy and satiation 😉
The Colcannon begins with cutting up the purple potatoes & cauliflower and boiling them.
As those boil, we’ll fry up the turkey bacon in coconut oil and then toss red kale on top so it cooks down.
When the cauliflower and potatoes are soft from boiling, we strain them add them to a large bowl and toss in the butter, coconut milk, salt and pepper. Then..we mash! And mash, and mash, and mash some more until smooth.
Finally, we fold in the turkey bacon and kale. This is where it goes from being a regular ole mashed potato to a full-fledged Colcannon.
And, that’s it really.
Not much to it, yet sooo much bang for your buck!
I think you’ll really love how savory and creamy the whole thing tastes when it comes together with a little bit of crunch from the bacon and kale. Plus who doesn’t love purple and green food?! The colors alone make it awesome for grown folks and kiddos alike.
It’s the perfect St. Patrick’s Day treat!
- 6 tbsp grass-fed butter or ghee (unslated)
- 1 tbsp coconut oil
- 2-21/2 lbs purple splendor potatoes
- 1 small head of cauliflower (divided into smaller florets)
- 8-10 slices turkey bacon
- 1 large bunch of red kale
- 1 C coconut milk
- 2 green onions (scallions), diced, white and green part included
- himalayan pink or celtic sea salt to taste
- cracked black pepper to taste
- 2 C grass-fed cheddar (optional)
- Bring a large pot of water to a boil. Add in the potatoes. Boil the potatoes for 15 minutes, then add in the fresh cauliflower. Boil both together for another 15 (until it's all fork tender).
- While the cauliflower & potatoes are cooking, heat the coconut oil on medium in a large skillet. Chop the bacon into into thin strips and cook in a pan until almost crispy (3-5 mins).
- While the bacon is cooking, chop your red kale into thin strips. When the bacon is almost crispy, add the kale on top of it and use tongs or a spoon to mix and toss it all together. You want the oil to coat all of the kale leaves. Now cover, turn off the heat and move your pan to another burner (with the heat off). Let the kale cook down for at least 4-6 minutes.
- While the kale is steaming, drain the cauliflower and potatoes. Transfer them to a large mixing bowl and add in the butter, coconut milk, salt and pepper. If you're going to add any cheese this is where you would add it in. Use a potato masher (or whatever tool you've got to mash away). Mash until smooth (if you like it a bit chunky that's fine too).
- Once that's been sufficiently mashed, add in the bacon and kale and fold it all together.
- Top with some chopped scallions, serve warm and enjoy with a celebratory St. Patty's day beverage 🙂
- The turkey can be removed if you'd rather make a vegetarian version. Just sautée the kale in the coconut oil directly instead of mixing it in with the turkey bacon. No big deal.
- Alternatively, if you can find good quality, pasture-raised pork bacon in your neck of the woods, feel free to use that in place of the turkey bacon.
- Finally, if you'd like to make a vegan version leave out the bacon and replace the butter or ghee with coconut oil or olive oil.