Happy St. Patrick’s Day
Canna-Colcannon
Colcannon is a traditional Irish potato dish made with cabbage and potatoes that is often eaten to celebrate St. Patrick’s Day. There is even a song about the dish! This St. Patrick’s Day, you don’t have to dress all in green and make a fool of yourself at a nearby pub. You can stay in, stay healthy and go green with this delicious cannabis-infused recipe for Colcannon.
Ingredients (Serves 4)
5 medium Yukon Gold potatoes (about 1¾ pounds)
Kosher salt
6 tablespoons unsalted cannabutter,* divided
2 leeks, white and pale-green parts only, sliced in half lengthwise, thinly sliced crosswise
2 garlic cloves, thinly sliced
2 cups (packed) shredded Savoy cabbage (from about 1/4 large head), divided
1 1/4 cups milk
1/2 cup heavy cream
Freshly ground black pepper
1 scallion, thinly sliced
Directions
Cover potatoes with water in a small pot; season with salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a paring knife slides easily through the flesh, 30–40 minutes. Drain, let cool slightly and peel. Meanwhile, melt 4 tablespoons cannabutter in a large saucepan over medium heat. Add leeks and cook, stirring frequently, until very soft, 8–10 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant and leeks are just beginning to brown around the edges, about 3 minutes longer. Add 1 cup cabbage and cook, stirring constantly, until wilted. Add milk and cream and bring to a simmer.
Add potatoes and remaining 1 cup cabbage, then coarsely mash with a potato masher. Season with salt and pepper. Transfer colcannon to a large serving bowl. Top with remaining 2 tablespoons of cannabutter and sprinkle with scallions. Enjoy!
