Go Green – As in Kale and Kiwis!

In case a name like “Kathleen” didn’t give it away, I have some strong Irish roots. St. Patrick’s Day always has been a big deal for me and my family. From the goofy green plastic hats and glittery shamrock necklaces to soda bread, fried fish, and lots of potatoes — St. Patty’s Day holds a special place in my heart.

This year I was searching for some new twists on St. Patrick’s Day celebration food, and maybe some options that were a bit more on the healthy side. I came across these two recipes that combine a green celebration with some fruits and veggies.

Give these a try and let us know what you think!

Happy St. Patrick’s Day!

Colcannon with Leeks and Kale

Courtesy of LIFEeats

YIELD: serves 4 – 6

3 – 4 medium sized russet potatoes, peeled and chopped into chunks
8 ounces red potatoes, peeled and chopped into chunks
10 ounces parsnips, peeled and sliced
2 bay leaves
5 tablespoons butter
1 leek, cleaned and chopped
4 ounces kale, chopped
1 – 1 1/2 cup whole milk
1 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

In a stock pot or cast iron pot, add both potato types, parsnips, and bay leaves. Cover with water and bring to a boil. Lower the heat to a slow boil or simmer and cook for 20 – 30 minutes, or until the potatoes and parsnips are tender enough to be mashed.

Once potatoes and parsnips are tender, drain the water and discard the bay leaves. Press potatoes through a potato ricer (I use the OXO Good Grips Potato Ricer). Set aside in a large mixing bowl.

Melt 1 tablespoon of butter in the stock pot or cast iron pot used to boil the potatoes. Saute the leek over medium heat until tender, about 3 – 5 minutes. Add the kale and saute for 2 – 4 minutes, or until tender. Melt the remaining butter and stir in the milk, salt, and pepper. Cook over medium until heated.

Leprechaun Cake

Green muffins

Courtesy of Cook. Play. Explore.

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup fresh Hass avocados, mashed to a creamy texture
1 kiwi, mashed
Juice of one lime
1/2 cup sugar
2 extra-large eggs
2 tablespoons canola oil
4 tablespoons milk (or milk substitute)
Cinnamon to taste (optional)
dried mint (to sprinkle on top)

1/2 cup lime juice
Enough powdered sugar to make a thick glaze

Preheat oven to 350 F. Prepare muffin pan lined with paper cups. Mix all dry ingredients in one bowl and set aside.

Remove flesh from ripe avocados and kiwis and mash or blend them with a electric hand blender in another bowl. Add eggs, lemon juice and oil and whisk.

Mix the wet ingredients into the dry ingredients, folding delicately, until it’s a moist batter. Spoon into prepared muffin cups and bake for about 30 minutes or until the tops are golden and the center is dry.


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