St. Patrick's Day is fast approaching. Whether you have Irish ancestry or not, it's fun to eat a traditional-style Irish meal!
The question is...are you a cabbage fan or not? Aaaaand if you are...boiled or sauerkraut? I admit that - every once in a blue moon - I can hang with the sauerkraut crowd. Heck, I like pickled veggies and the like, but sauerkraut isn't pickled in the same way...cabbage is finely shredded, layered with salt, and left to ferment. No vinegar or any seasoning aside from that salt. #NotAlwaysAFan
I do have a different traditional food option for ya. A delicious side dish to complement your corned beef entree in the Crockpot or Instapot, Irish Colcannon is a comfort food with a fresh twist. Grab your ingredients and the simple recipe below!
Ingredients
1 1/2 lb Yukon Gold Potatoes
3 tbsp Unsalted Kerrygold Irish Butter (grass-fed, raw, or other unsalted butter of choice)
2 drops Rosemary Vitality essential oil from Young Living (or 2 tbsp minced fresh rosemary)
2 cups Chopped Kale, Cooked
Sea Salt
Ground Black Pepper
Optional: Chopped Parsley
Directions
Boil the potatoes until tender; drain and mash coarsely. In a heavy skillet, melt the butter on low heat. If you are using the fresh rosemary, stir in now, allowing it to cook for 1 minute, stirring frequently. Add your cooked and chopped kale; stir to coat with the butter and cook until heated. Stir in potatoes. If you're using the Rosemary Vitality essential oil, add the drops now and season with sea salt and ground black pepper. Sprinkle in a little chopped parsley to taste if you want to really brighten up the flavor and add more green!
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