This Thursday’s column is about cabbage – which is a native to the coasts of Ireland. I’ll post a link when it comes out. And last week’s was “Potatoes the Irish Way“.
There are lots of green things you can eat for St. Pat’s: avocadoes, guac, greens like spinach, broccoli and kale, peas (those are common in Ireland). Cream of asparagus soup is green; so are peas and pea soup. You could make a pesto. Green herbs include parsley (common in Ireland), basil and cilantro. All 3 make a good pesto-type sauce. Tabouleh is a mid-east wheat salad with lots of green parsley thrown in; it makes a nice side to salty corned beef. Colcanon – which I wrote about last year for St. Pat’s – is a green dish of potatoes & kale (or sometimes potatoes and cabbage). I make mine into a casserole and it’s a delicious vegetarian main dish that way – not just a side for meat.
Here’s the recipe for my baked colcanon casserole:
1 pound kale
4 medium potatoes
3 – 4 eggs
1 cup sour cream
Diced cooked ham, optional
Boil potatoes in salted water. The peels should slip off easily. Peel and cool.
Strip the kale from the stems, wash thoroughly to remove sand, and steam until tender. Cool slightly.
Preheat oven to 325°.
Place eggs in bowl of food processor. Add the cooked kale, and process. Add the potatoes, and process. Finally, add the sour cream and process until mixture is thoroughly blended. Taste and adjust seasonings, adding salt and pepper to taste. If using ham, stir it in at this point.
You can also mash it by hand.
Turn into buttered casserole dish, and bake at 325° about 30 minutes.