Good morning! Or as they say here in Ireland, Maidin mhaith! (Pronounced: MA-jin vah)
I’m writing to you from a lovely cottage in County Kerry where Fozzy and I are having a few days of hiking, relaxing, cooking and sun bathing. Ha! All true except the sun bathing, as it’s been blowing a gale since we got here. It’s to be expected on the Emerald Isle, but when you consider the perfect beauty of it’s lush countryside, it’s worth it. It’s green as far as the eye can see.
We’ve relaxed in a tent on Inch Beach in Dingle, and climbed Ireland’s highest peak, Carrantuohill. We’ve met nice people and had a Guinness at Kate Kearney’s Pub. It’s all been perfect, down to the rooster waking us at sunrise. Along the way we’ve enjoyed some nice meals in country pubs and cooked even more at home, getting inspiration from Irish cuisine.
We made this incredible Colcannon recipe that’s delicious, healthy and supremely Irish. I substituted the 6 tablespoons of butter in the traditional preparation with a combination of olive oil and then a bit of ghee to give it it’s classic buttery flavor. I also sautéed the greens with garlic to give it a bit more nutritional heft. The end result was incredibly delicious and deeply satisfying. Serve it with a side of steamed vegetables, or for a more protein-rich option, add a serving of grilled fish.
While I had hoped to post a new video today, I’ve been unable due to technical difficulties, so I am caught in a pinch of having to post an impromptu blog from afar. So I hope you enjoy pictures of the highlights along with a traditional Irish recipe for now. I’ll be back to normal programming next week 🙂
- 4 white potatoes (about 2 pounds), skin on (for extra nutrition), cut into large chunks
- 2 tablespoons Ghee
- 3 tablespoons olive oil
- 3 to 4 cups shredded white cabbage (you can also use kale or any leafy green)
- 3 scallions, minced
- 1 clove garlic, minced
- 1 cup unsweetened almond milk
- Sea salt to taste
Put potatoes in a boiling pot, cover with water and boil until they are tender. Drain in a colander.
Using the same pot, add olive oil and 1-tablespoon ghee along with the garlic and sauté for one minute, but do not allow to brown. Add cabbage and cook until wilted and they have given off some of their water, about 3 to 4 minutes. Add the scallions and cook another minute more. Set aside about ½ cup of the green mixture to use as a topping when you serve the dish.
Add almond milk and sea salt to the pot and then add the potatoes. Using a masher, mix them up with the greens until blended.
Serve with the ½ cup of wilted greens and the remaining tablespoon ghee melting on the top.