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Yuca Colcannon

Colcannon is a traditional Irish dish made of creamy mashed potatoes and some green veggies. It also makes a great Thanksgiving side dish.

My Colcannon is made in a lectin-free (phase 2) way from mashed yuca root with coconut milk and French butter (optional), added scallion , kale, and spinach. All seasoned with salt and pepper and finally splashed with EVOO.


  • 2 medium yuca roots (2 to 2 1/2 pounds), peeled and cut into large chunks
  • Salt
  • 5 to 6 Tbsp French butter or Ghee (or skip completely and use more EVOO)
  • 3 lightly packed cups of chopped kale, spinach, chard, or other leafy green
  • 3 scallion (including the green), minced (about 1/2 cup)
  • 1 cup coconut milk
  • EVOO


  1. Put peeled and cut yuca in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil.
  2. Boil until the yuca is fork tender, 20 to 30 minutes. Drain in a colander. Remove any hard parts from the center of  boiled yuca. 
  3. Return the pot to the stove and set over medium-high heat. Melt the butter, ghee or oil in the pot and once it’s hot, add the greens.
  4. Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water.
  5. Add scallion and cook 1 minute more.
  6. Pour in the coconut milk, mix well, and add the yuca. Reduce the heat to medium.
  7. Use a potato masher and mash the yuca, mixing it up with the greens.
  8. Turn the heat off, add salt to taste and serve hot, with a splash of EVOO.
  9. Optional, sprinkle with fresh cut parsley. Enjoy!

Note: Yuca tends to absorb a lot of liquid, if it’s too dry, add more coconut milk.

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