One of my favorite St. Patrick’s Day treats is Colcannon. It is a recipe that takes potatoes and cabbages and elevates them to a new level of delicacy. You can also make it with Kale, which is how I prefer it. Kale is one of the healthiest vegetables you can eat, until you add a stick of butter. Which you do in this recipe.
1 lb of potatoes
1 lb of cabbage (green)
2 large bunches of Kale
1 stick of butter
6 large leeks (chopped finely)
2 onions (diced)
- Boil the potatoes until they are tender. (You can peel them or leave the skins on. It is up to you)
- Boil the cabbage and kale until just tender.
- Sautee the leeks and onions in 3 tablespoons of butter.
- Mash the potatoes with 4 tablespoons of butter and some milk.
- Stir in cabbage, kale, onions and leeks
- Serve with a little pool of butter in the center of the bowl.
Irish Boiled Dinner
I also enjoy corned beef, so this is another favorite of mine.
The main components are: corned beef, potatoes, cabbage, carrots, and onions.
1 5 pound corned beef brisket
1 head of cabbage
6 large carrots, peeled and cut into two inch lengths
10 small potatoes, cut in half
3 onions, cut into strips
Put onions and brisket in pot, and cover with water. Boil for 30 minutes, then reduce heat to a simmer. Cook for 3 hours. Then, add remaining ingredients to the pot, and cook until they are tender. Serve with brown bread.