Southern Colcannon
Discover the comforting Southern twist on a classic Irish dish with this hearty Southern Colcannon recipe! Featuring creamy mashed russet potatoes blended with sautéed collard greens, crispy bacon, and a touch of cayenne for subtle heat, this dish is a flavorful fusion of tradition and Southern soul. A medley of buttery richness, tender greens, and smoky bacon, it makes the perfect side dish for any family dinner, holiday feast, or weekday comfort meal. Ready in just 50 minutes and serving six, this delightful recipe strikes the perfect balance between rustic charm and bold Southern flavors. Garnish with extra crumbled bacon or a pat of butter for an irresistible finish! Keywords: Southern colcannon, mashed potatoes with bacon, collard greens recipe, comfort food side dish, Irish-Southern fusion.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2.5 pounds russet potatoes
- 6 tablespoons unsalted butter
- 1 cup heavy cream
- 4 cups collard greens
- 6 slices bacon
- 1 medium (diced) yellow onion
- 2 cloves (minced) garlic
- 1 teaspoon (plus more to taste) salt
- 0.5 teaspoon (plus more to taste) black pepper
- 0.25 teaspoon ground cayenne pepper
Instructions
Peel and chop the russet potatoes into evenly sized chunks. Place them in a large pot and cover with cold water.
Bring the pot of water to a boil, then reduce the heat to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
While the potatoes are cooking, heat a large skillet over medium heat and cook the bacon until crispy. Remove the bacon and let it drain on a plate lined with paper towels. Crumble the bacon once cooled and set aside.
Drain most of the bacon fat from the skillet, leaving about 2 tablespoons. Add the diced onion to the skillet and sauté for 3-4 minutes until softened.
Add the minced garlic to the onions and cook for another 1 minute until fragrant.
Stir in the collard greens and sprinkle with 1/2 teaspoon of salt. Sauté the greens for 5-7 minutes until they are wilted and tender. Remove the skillet from the heat and set aside.
Drain the cooked potatoes and return them to the pot. Add the butter, heavy cream, 1/2 teaspoon of salt, black pepper, and cayenne pepper. Mash the potatoes until smooth and creamy.
Fold the cooked collard greens and crumbled bacon into the mashed potatoes. Mix thoroughly until all ingredients are evenly combined.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve the Southern Colcannon warm as a side dish, garnished with extra crumbled bacon or a pat of butter, if desired.
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 469 mg | 20% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 3.3 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 264 mg | 20% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 1260 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
