What could be more Irish than these traditional favorites on St. Patrick’s day. What you say? “where’s the corned beef” actually corned beef was an adaptation added to the immigrants diets when they came to America buying inexpensive cuts of beef and preserving them. Colcannon could be found more often year round on Irish tables especially in the fall on Halloween where a tradition of placing charms and coins wrapped in paper in the mixture to delight the finders of such treasures and bestow good luck. Of course cabbage has always been a staple there. This recipe is a great way to get kids to eat kale who may have been reluctant with raw recipe applications. This recipe is heart healthy, vegan, gluten-free, dairy-free and diabetic friendly.
Colcannon and Cabbage
Yield: 4 generous servings
5 medium Yukon gold potatoes diced 1-inch
2 cups kale chopped
2 cups leeks cut lengthwise and sliced
1 cup Silk Pure coconut milk
1 tablespoon grape seed oil
2 teaspoons salt
1 small head of cabbage stem removed and quartered
Place potatoes and salt into a saucepan and cover with water. Bring to a boil, reduce heat and cook till tender. Sauté leeks and kale in oil. Drain potatoes (leave in the saucepan) and add the sautéed veggies and coconut milk and mash together. Steam cabbage while potatoes are cooking till just tender still retaining some crispness. Plate and serve.
Erin go braugh!
© 2012 Aron David Bradley