Forget Corned Beef and Cabbage: Get Those Leafy Greens In With Colcannon!Rebecca Odes
Corned beef and cabbage gets all the press, but if you’re finding the idea of that aroma somewhat unappealing in your current state, you should know that traditional St. Patrick’s Day food can be found in other guises. The hearty Irish dish called Colcannon is my personal pick for St. Patrick’s Day dinner. Make it with Kale, and you’ve got yourself a healthy dose of pregnancy superfoods and yummy celebratory feast in one. These kinds of greens are a whole lot more nutritious for you and your baby than bagels with food coloring.
Colcannon is really simple to make, and only requires a few ingredients.
This simple recipe comes from Mollie Katzen, who made her name in vegetarian cooking but also wrote the best cooking-with-kids book ever. It originally from her cooking with kids site, so it should be a good choice for a pregnant woman who doesn’t want to slave over the stove! I made a couple of changes and notes specifically for your pregnant needs.
2 pounds quartered potatoes
2 strips bacon (can omit if you want to be vegetarian… but bacon is one of the best sources of the nutrient choline, important for brain development…so you may want to go for it!)
1/2 pound kale
2 tablespoons butter (or, if you want to go vegan, you can use oil or margarine)
1 teaspoon minced onion
1/2 teaspoon salt
1/8 teaspoon pepper
1. Boil the potatoes until soft; peel and mash them.
2. Cook the 2 strips of bacon. ( I like to do this in the oven, less smelly: just bake on a cookie sheet at 350Ëš until it’s done the way you like it)
3. Shred kale. Cook, covered with bacon and one-half cup water until very tender. Drain.
4. Melt butter or pour oil into a large saucepan. Add minced onion, salt and pepper, potatoes and kale. Blend thoroughly and heat.
photo: Ned Raggett/flickr