The Best Low-Carb Colcannon


Step 1Slice the bacon into thin strips. Grease a large saucepan or deep skillet with lard or ghee (I used leftover fat from last night's pork roast), and cook the bacon over a medium heat for 8-10 minutes or until crisped up. Take off the heat. Use a slotted spoon to transfer the bacon into a bowl and set aside.

Step 2Clean the vegetables. Wash the cauliflower and cut into florets.

Step 3Place on a steaming rack inside a pot filled with 1-2 cups of water. Bring to a boil and cook for 8-10 minutes. Do not overcook.

Step 4Meanwhile, remove the tough stems and slice the cabbage. Place the sliced spring onion into the saucepan where you cooked the bacon, stir to combine with the bacon grease and cook for a minute. Add the sliced cabbage, cover with a lid and cook over a medium-low heat for about 5 minutes, or until crisp-tender. When done, take off the heat and set aside.

Step 5When the cauliflower is tender, take off the heat, remove the lid, and let it cool down for 5 minutes. Transfer the cauliflower into a bowl, add the cream and butter (you can reserve some butter for garnish). Using an immersion blender, process until smooth.

Step 6Add the cooked greens and combine.

Step 7Finally, stir in the crisped up bacon and season with salt and pepper to taste.

Step 8Serve warm. Optionally, top with freshly chopped parsley and butter.