Ah, Saint Patrick’s Day. America’s excuse to go out and get plastered. But for those more interested in food, here’s my low sodium take on the traditional Irish dish, Colcannon. I use onions and cabbage here, but you can of course substitute leeks and kale if you want to be strictly authentic. Colcannon makes a nice change from standard mashed potatoes and is particularly delicious paired with Beef Stew and Irish Soda Bread.
SODIUM CONTENT: 29 mg per serving
2 1/2 lbs. diced potatoes (about 8 sm-med potatoes, peeled)
2 c. diced onion (2 medium onions)
1/2 small head green cabbage, chopped
6 T. unsalted butter
1/4 c. milk
1/2 t. freshly ground black pepper
Place potatoes in a stock pot and add enough water to cover them. Bring to a boil over high heat and continue boiling for about 20 minutes, until tender. Remove from heat and drain. Mash potatoes in the pot with the milk, pepper and 4 tablespoons butter. Set aside.
Melt the remaining 2 tablespoons butter in a large saute pan over medium-high heat. Add the onion and cook, stirring, 2 minutes. Add the cabbage and continue to cook, stirring, until the onion and cabbage are soft and starting to brown, about 10 minutes.
Spoon the cabbage and onion into the pot with the potatoes and gently stir together. Serve immediately.