Sweet Potato Colcannon Recipe

This healthy version of traditional Irish Colcannon uses sweet potatoes, leeks and collard greens for a dish high in vitamins A, C and K.

| November/December 2010

Sweet Potato Colcannon Recipe

Colcannon is a traditional Irish dish made of smashed white potatoes, cabbage or kale, leeks and plenty of butter. This healthy version uses sweet potatoes, leeks and collard greens—bound together with a hint of orange zest—for a dish high in vitamins A, C and K. Though you can substitute any dark leafy greens, collard greens’ gentle smoky flavor perfectly complements sweet potatoes and leeks.

3 very large or 4 medium sweet potatoes
2 medium leeks
1 bunch collard greens
3 tablespoons olive oil
Zest of 1/2 orange
1 to 2 teaspoons sea salt
1/2 teaspoon ground black pepper
2 tablespoons sweet cream butter

1. Boil a large pot of water. Peel sweet potatoes if desired. Cut potatoes into 1-inch cubes. Set aside.

2. Trim bottom 1/4 inch and top 2 inches from leeks. Slice each in half lengthwise and soak in a bowl of water, swishing to remove sand and grit. Repeat with clean water if leeks are gritty. Dry leeks, then chop into 1/4-inch half-moons.

3. Rinse collards, shake to dry and tear each leaf from thickest part of stem (discard stems). Gather leaves, roll like a cigar and chop roughly.

4. Place sweet potatoes in boiling water, and boil for about 15 minutes. Place olive oil in a large frying pan on medium heat. Add leeks and stir regularly for 3 to 4 minutes until they begin to soften. Add greens and continue to stir until wilted, no more than 5 minutes. Remove from heat and set aside.

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