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
- 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
- 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.
- 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.
- 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.
- Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water.
- Add scallion and cook 1 minute more.
- Pour in the coconut milk, mix well, and add the yuca. Reduce the heat to medium.
- Use a potato masher and mash the yuca, mixing it up with the greens.
- Turn the heat off, add salt to taste and serve hot, with a splash of EVOO.
- 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.