Cardamon Infused Colcannon

• 1 pound thick bacon, chopped 1 inch
• 1 Yellow Onion, Sliced Thin
• 3 Cloves of Garlic, Chopped Medium
• 2 pounds Russet Potatoes, Chopped 1 inch
• 1 pound Napa Cabbage
• 1/2 pound Red Cabbage
• 1 tablespoon Fresh Lemon Juice
• Kosher Salt to Taste
• Fresh Cracked Pepper, to Taste
• 1 tablespoon Ground Cardamon
• 2 tablespoons Extra Virgin Olive Oil, divided
• 1/2 cup Organic, Low-Sodium Chicken Broth
• 1 tablespoon Honey

1. Preheat Oven to 400 degrees.
2. Rub cubed Russet Potaoes on baking sheet with 1 Tablespoon of olive oil and place on rimmed baking sheet. Cook for 40 minutes or until brown and crisp, tossing twice during cooking time.
3. Place sliced bacon and onions in large skillet and brown with one tablespoon of extra virgin olive oil on medium heat, stirring often. Try to get the carmelization going - about 8 to 10 minutes. Add garlic, pinch of Kosher salt and cracked pepper and stir.
4. Add Chicken Stock and increase stove heat to Medium-High.
5. Add half of Cabbages and stir with tongs about 2-3 minutes. When it cooks down add the rest of cabbage.
6. Add honey and stir for another 2 minutes.
7. Finally add caradamon and cook another 2 minutes on medium heat.
8. Serve immediately or keep warm in a 200 degree oven until serving.

bacon, yellow onion, garlic, potatoes, cabbage, red cabbage, lemon juice, kosher salt, fresh cracked pepper, ground cardamon, olive oil, chicken broth, honey

Taken from food52.com/recipes/9200-cardamon-infused-colcannon (may not work)