Recipe

Irish-inspired Greens with a Twist

Savory Shamrock Greens

4.2 out of 5

This recipe brings a taste of Ireland to the traditional Japanese dish, Ohitashi. By incorporating Irish flavors and ingredients, we create a delightful fusion of cultures that celebrates the essence of both cuisines.

Technique› Ohitashi

Asian cuisine› East Asian cuisine› Japanese cuisine

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› Irish cuisine

Preparation time

15 minutes

Cooking time

5 minutes

Total time

50 minutes (including chilling time)

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free, Low-carb, Keto-friendly, Dairy-free (if using dairy-free butter substitute)

Allergens

Dairy (butter), Alcohol (whiskey)

Not suitable for

Vegan, Paleo, Nut-free, Egg-free, Soy-free

Ingredients

In this Irish adaptation of Ohitashi, we substitute traditional Japanese ingredients with Irish ones. Instead of using soy sauce, we incorporate Irish butter and a touch of whiskey to add a distinct flavor profile. The blanched greens remain the same, but the dressing is modified to reflect the Irish culinary traditions. We alse have the original recipe for Ohitashi, so you can check it out.

1 pound (450g) kale or cabbage 1 pound (450g) kale or cabbage
2 tablespoons (30g) Irish butter 2 tablespoons (30g) Irish butter
2 cloves of garlic, minced 2 cloves of garlic, minced
1 tablespoon (15ml) Irish whiskey 1 tablespoon (15ml) Irish whiskey
Salt and pepper to taste Salt and pepper to taste

Nutrition

Calories (kcal / KJ): 120 kcal / 502 KJ
Fat: 8g (Saturated Fat: 5g)
Carbohydrates: 10g (Sugars: 2g)
Protein: 4g
Fiber: 3g
Salt: 0.5g

Preparation

1.
Bring a large pot of salted water to a boil.
2.
Prepare an ice bath by filling a large bowl with ice and water.
3.
Remove the tough stems from the kale or cabbage and tear the leaves into bite-sized pieces.
4.
Blanch the greens in the boiling water for 2-3 minutes until they turn bright green and become tender.
5.
Using a slotted spoon, transfer the blanched greens to the ice bath to stop the cooking process and preserve their vibrant color.
6.
Once the greens are completely cooled, drain them well and gently squeeze out any excess water.
7.
In a small saucepan, melt the Irish butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
8.
Remove the saucepan from heat and stir in the Irish whiskey. Season with salt and pepper to taste.
9.
Pour the butter and whiskey mixture over the blanched greens and toss gently to coat.
10.
Refrigerate the dish for at least 30 minutes to allow the flavors to meld together.
11.
Serve chilled and enjoy!

Treat your ingredients with care...

Kale or cabbage — Make sure to remove the tough stems and tear the leaves into bite-sized pieces before blanching. This ensures even cooking and a pleasant texture in the final dish.

Tips & Tricks

For a milder flavor, you can substitute kale or cabbage with spinach or Swiss chard.
Adjust the amount of Irish whiskey according to your preference for a stronger or milder whiskey flavor.
Serve the dish as a side to traditional Irish dishes like corned beef and colcannon for a complete Irish meal.

Serving advice

Serve the Savory Shamrock Greens chilled as a refreshing side dish. It pairs well with a variety of main courses, such as roasted lamb, grilled salmon, or even a hearty Irish stew.

Presentation advice

Arrange the blanched greens on a platter and drizzle the butter and whiskey dressing over them. Garnish with a sprinkle of freshly ground black pepper and a small sprig of fresh parsley for an elegant touch.