Next Friday is St. Patrick’s Day and there’s quite a dispute going on in the Irish-American community: do we abstain from meat as prescribed for Lent or do we go right on ahead and eat corned beef and cabbage anyway? (Despite my German-Swiss surname I’m roughly half Irish)
Corned beef and cabbage while traditional here isn’t Irish: it’s Irish-American. During the 19th century all the Irish beef was exported. But this is Irish and you can eat it without violating the abstinence rules. I suggest broiling some nice, fresh salmon to go along with this. That’s Irish, too.
1¼ lb. kale, washed, tough stems removed or green cabbage
1 Tbsp. olive oil
1¼ lb. potatoes, peeled and quartered
1 cup leeks, cleaned and chopped (white part only)
1 cup milk
½ cup melted butter
Salt and pepper
- Simmer the kale or cabbage in 2 cups of water with the olive oil in a large pan over medium heat for 10 minutes.
- Drain thoroughly and chop fine. Set aside in a warming plate.
- Cover the potatoes with water in a small pot and simmer for 10 minutes until the potatoes are tender.
- Simmer the leeks in the milk, covered, for ten minutes in another small pot.
- Drain the potatoes, puree them into the large pot.
- Add the leeks with their milk and the cooked kale.
- Beat with a wooden spoon until fluffy.
- Season to taste with mace, salt, and pepper.
- Mound on a plate and top with melted butter.