Bridget's Recipe Corner
 

I was not altogether certain what recipe I wanted to share this week. Even though I've been making meals all week, nothing was really standing out to me. Then I remembered Monday is St. Patrick's Day.

I am very proud of my Irish background. For me, St. Patrick's Day has been a day of celebrating our Irish heritage. I fondly remember many family parties with neighbors playing the piano, countless renditions of "When Irish Eyes Are Smiling"  while my grandparents shared numerous poems such as "The Dawn on the Coast of Ireland," bringing many of us to tears. As you probably know, St Patrick's Day celebrations here are far more "festive" than those celebrated in Ireland.

Though the the Irish may not be recognized for their cuisine, there are a few 'standouts'  worth mentioning. This week's recipe is one of my favorites. Hope you enjoy it too.

Beannachtai na Feile Padraig / Happy Saint Patrick's Day
 

Colcannon
2 lbs. potatoes (peeled and cut into quarters - I like to use Yukon Gold)
2 1/2 cups green cabbage, chopped (can substitute with kale)
1 yellow onion, finely chopped
4-5 green onions, finely diced
1/2 c. non-fat milk
1 stick butter, divided (can use more or less)
3-4 T. olive oil
1 t. white pepper
Kosher salt and pepper, to taste

Cook potatoes until soft. Drain. In large bowl, add the cooked potatoes. Mash to desired consistency, then add  butter, salt, pepper, milk (optional). Heat olive oil and 2 T. butter in large skillet. Add cabbage and onions. Cook until tender and soft, about 10 minutes. Blend into the mashed potatoes. Mix well and serve. This makes a great side dish.

Colcannon (sometimes also spelled "colchannon") is probably the single traditional Irish dish that is eaten by the largest number of modern Irish people, customarily served on Halloween.