📍 Where this dish comes from: Kilkenny · Kilkenny Castle
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Discover the history of this region →
A fresh take on the traditional Irish colcannon, this salad features sautéed kale, crispy bacon, and cauliflower rice, all tossed in a creamy butter dressing.
What You’ll Need
Servings: 4 servings
Calories: 340kcal
Ingredients
- 2 cups kale chopped
- 4 slices of bacon cooked and crumbled
- 1 cup cauliflower rice (cooked and cooled)
- 2 tbsp butter
- 2 tbsp heavy cream
- 1 tbsp fresh parsley chopped
- Salt and pepper, to taste
Instructions
- Cook the bacon until crispy, then crumble and set aside.
- In a large skillet, sauté the kale in 1 tbsp of butter until wilted, about 3-4 minutes.
- In a small saucepan, melt the remaining 1 tbsp of butter and mix in the heavy cream to create the dressing. Season with salt and pepper.
- In a large bowl, combine the sautéed kale, cauliflower rice, and crumbled bacon. Drizzle the warm butter dressing over the salad.
- Garnish with fresh parsley and serve.
Nutrition
Serving: 1serving | Calories: 340kcal | Protein: 10g | Fat: 30g
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Health Benefits
- Cauliflower rice stands in for the potatoes of the original colcannon, keeping this to just 3g net carbs.
- A butter-and-cream dressing keeps this dish satisfying and high in fat, true to the spirit of the original comfort food.