Sweet Potato & Kale Colcannon

irish colcannon mash paleo recipe

I wanted to make a new recipe in time for St. Patrick’s Day celebrations this coming weekend. One of the most famous Irish dishes served on this day is colcannon – Irish mash potatoes with cabbage and/or kale and butter. Colcannon means ‘white-headed cabbage’ and there are many variations of this dish that have additions of leek, bacon, shallots and other flavourings.

My version is made with sweet potatoes, onion, savoy cabbage, kale and a little twist of garlic and lemon zest. It’s well seasoned and moistened with ghee and butter. Absolute comfort food that goes superbly well with sausages and steak. Have it on St Patrick’s Day or any other day you feel like something different to your regular sweet potato mash.

I’ll leave you with this Irish quote ‘May you live all the days of your life’ – Jonathan Swift.

Sweet Potato & Kale Colcannon
Serves: 2-3
This variation on a potato mash can be made with any starchy tuber such as pumpkin, white potato, parsnip and celeriac. Kale can be replaced with spinach or other leafy greens.
  • 2 medium sweet potatoes, peeled and diced into cubes (about 4 cups of diced sweet potatoes)
  • 1 tsp good quality vegetable stock powder or 1 litre of liquid stock
  • 1 large brown onion, thinly sliced
  • 1 tbsp ghee
  • 2 cups kale, stems removed and diced
  • 2 cups finely shredded savoy or white cabbage
  • 1 tsp sea salt
  • 2 garlic cloves
  • 1 tsp lemon zest
  • Pinch of nutmeg
  • ½ tsp black pepper
  • 25 grams butter or ghee (about 2 tbsp)
  1. Place sweet potato in a medium saucepan with enough water to cover them. Add the stock powder or use liquid stock instead of water. Bring to boil and cook for 10-15 minutes until soft when poked with a fork.
  2. Heat a large frying pan with a dollop of ghee and sauté onion for 3-4 minutes. Add kale and cabbage and another dollop of ghee. Season with a teaspoon of sea salt and cook over medium heat for about 5 minutes, stirring occasionally. The cabbage and kale will start to wilt and decrease in size. Add garlic, lemon zest and a few tablespoons of water and cook for a further 4-5 minutes. Set aside.
  3. Finally, strain the potatoes and place them in a food processor or use a potato masher to mash them into a smooth puree. Season with a good pinch of nutmeg, black pepper and add the butter. Process until well incorporated and smooth and transfer to the frying pan with the the cabbage. Stir together and taste for salt. Serve with a little extra lemon zest and back pepper on top. Enjoy!



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