This was a year to seek out new dishes to grace our Thanksgiving table that tasted amazing and everyone could eat. My daughter has gut issues and is on a very limited diet until we find out what caused the gut issues in the first place. I considered this my CHALLENGE and started hunting down recipes that contained her approved foods. This dish was new to me although I’m pretty sure I’ve seen the name Colcannon on an Irish Pub menu. Hmmmm… This is easy to prepare, looks appetizing and tastes great.
1 bunch of Kale (slice the main vein off the leaves. DO NOT USE bagged Kale!! It is loaded with pieces of the vein which is tough and bitter and no wonder people don’t like Kale!!) Moisten your fingers with olive oil and massage the Kale leaves for about 5 minutes. Cut or tear them into random smaller pieces. You will be using an emersion blender at the end so don’t over do this last step. 🙂 set aside
BOIL:
One head of cauliflower florets . Boil for 20 minutes, add Kale and boil an additional 7 minutes. Drain
1 tsp. sea salt
1 tsp black pepper
EMERSION BLENDER:
Drained Cauliflower and Kale
4 TBL. Ghee
ADD:
4 green onions
more salt and pepper to taste
