In honor of St. Patrick’s Day, I’d like to share a festive recipe called Colcannon. It’s relatively easy to prepare and makes a nice side dish.
Happy St. Patrick’s Day and Go mbeannaí Dia duit! (God Bless You!)
—Submitted by Patty Mahoney
INSTRUCTIONS
Boil potatoes in large pot until tender (test with fork); drain
Sautee kale and cabbage in the butter until soft; add onion and let cook for about 1 minute more
Add the cream to the potatoes and mash well; then fold in the butter/greens mixture and the cheese
Add salt to taste
This dish is best served warm.
Enjoy!
INGREDIENTS
2 pounds russet potatoes, peeled and cut
6 tablespoons unsalted butter
1 ½ cups chopped kale
1 ½ cups chopped cabbage
1/3 cup green onions finely chopped
1 cup heavy cream (add more for desired consistency)
1 cup Irish cheddar cheese, shredded
1 tsp. salt (or to desired taste)