Seaweed Colcannon

Seaweed Colcannon

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From: EatingWell Magazine, April 2019

A classic Irish side dish, colcannon is typically a mound of mashed potatoes mixed with crumbled bacon, wilted cabbage and scallions, with a crater full of butter in the middle. For this seaweed variation, salty, umami-rich dillisk (the Irish name for dulse) take the place of bacon in this healthy side dish recipe. Look for dried dulse in well-stocked supermarkets.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 3 pounds russet potatoes, peeled and cut into large chunks
  • 2 tablespoons salt plus ½ teaspoon, divided
  • 1 cup lightly packed dulse seaweed
  • 5 tablespoons unsalted butter
  • 2 cups finely chopped cabbage
  • 4 scallions, minced
  • 1 cup whole milk

Preparation

  • Prep

  • Ready In

  1. Place potatoes in a large pot and cover with cold water. Bring to a boil and add 2 tablespoons salt. Reduce heat to maintain a simmer and cook until fork-tender, 13 to 15 minutes. Drain. Transfer to a large bowl and mash with a potato masher.
  2. Meanwhile, place dulse in a medium bowl and cover with cold water. Let soak until soft and pliable, about 15 minutes. Rinse and finely chop.
  3. Melt butter in the pot over medium-high heat. Add the dulse and cabbage. Cook, stirring occasionally, until the cabbage is wilted, 2 to 5 minutes. Add scallions and cook, stirring constantly, for 1 minute more. Reduce heat to low. Add the mashed potatoes, milk and the remaining ½ teaspoon salt. Stir until well combined.

Nutrition information

  • Serving size: scant 1 cup
  • Per serving: 227 calories; 8 g fat(5 g sat); 3 g fiber; 34 g carbohydrates; 5 g protein; 38 mcg folate; 22 mg cholesterol; 4 g sugars; 0 g added sugars; 365 IU vitamin A; 18 mg vitamin C; 74 mg calcium; 2 mg iron; 245 mg sodium; 802 mg potassium
  • Nutrition Bonus: Vitamin C (30% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1½ fat

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