This classic St. Patrick’s day dish is made AIP-friendly by using yuca root in place of potatoes. No worries if you don’t have easy access to yuca root because there are plenty of other options you can use!
While waiting for the water to boil, wash and peel the yuca roots.
Wash and destem the kale. Add it to a bowl. Shred it by hand or with kitchen shears. Set aside.
Once the water comes to a boil, add the yuca and boil for about 40 minutes or until yuca is soft.
While the yuca is cooking, finely slice the cabbage, and dice the garlic and green onions (keeping the green and white parts separate). Set aside.
Dice the bacon into small pieces. Add to a pan over medium-high heat and cook for about 5 minutes until it starts to brown.
Add the whites of the onions and the garlic and salt. Cook for about 1 minute.
Add the cabbage and cook for about 2 minutes. Add the kale at the end and cook for 1-2 minutes more to wilt it, then remove from the heat.
Once the yuca is done cooking, drain the water. Remove the center stringy part from the yuca and mash it with a potato masher or put it in a food processor.
Put the yuca mixture in a bowl and add the bacon mixture to it. Serve drizzled with olive oil and garnished with the green parts of the onions.
Notes
Store in an airtight container in the fridge for 3-4 days.
Store in the freezer for up to 3 months in an airtight container.