It’s almost St. Patrick’s Day. Most of us no longer feel the need to drink green beer…or stick to a completely traditional menu for our celebration meals. In that vein, here is a recipe that is a traditional Irish side dish, but more sophisticated to accompany that brisket or corned beef when it takes center stage. So creamy and delicious, you may even dance a jig!

Colcannon
recipe and image from Laura Cabot, Laura Cabot Catering, Waldoboro

4 large Yukon Gold potatoes, peeled and cut into chunks
1 stick quality Irish butter
4 cups of stemmed and chopped cabbage or a chiffonade of kale, stemmed
One bunch of green onions, trimmed and chopped
1 cup of half and half or cream
Salt and pepper

Boil the potatoes in salted water. Drain.

Place another pot back on the burner and melt the butter, adding the greens and salt. Saute until wilted but bright and tender.

Add the potatoes and cream, salt and pepper to taste.

Mash all together, checking for seasonings. Keep hot until service.

More butter is always an option…..Magically Delicious!!

Laura Cabot is an MF&L columnist and blogger, a French trained chef with a long career as a chef/restaurant owner, and president of Laura Cabot Catering in Waldoboro.