Typical of Americans to look to a groundhog to predict when spring will arrive. The true harbinger of the season is the festive pagan holiday of Imbloc, observed at sunset on February 1 and celebrated through the second day.
And what better way to celebrate but with the original Celtic soul food, Colcannon!
The traditional recipe calls for white potatoes and double cream, which here has been substituted with a yam and no dairy except for some Irish butter, and a stiff shot of Irish whiskey on the side! Spring is near and oh, how sweet it is!
PREHEAT oven to 425 and pierce a large YAM or SWEET POTATO in a few spots and massage with OLIVE OIL and CELTIC SEA SALT.
Lightly wrap in foil and bake for about 40 minutes or until soft. Let it cool to touch, peel, and in a bowl add a heaping tablespoon of unsalted Kerrygold butter, a half cup (or more) of SAUERKRAUT (drained and dried), a few leaves of chopped wilted KALE (2 or 3 minutes in the oven will do).
Whisk it all together or mash it with a fork, add a little salt and some caraway seeds.
Done and Yum!
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