When I was in elementary school, I learned about the tradition of eating green foods on St. Patrick’s Day. Inspired by the green beer concept, my (non-Irish) mother wanted to offer green food to our Irish guests at dinner (kids of a neighbor who was in hospital) and served green rice. Not bamboo rice, which is actually the seed of a dying bamboo plant, or jade rice infused with bamboo sap, but green food dye from the supermarket, almost blindingly light green rice. The grains didn’t fully absorb the food coloring and had an eerie, translucent quality. Mom served each of us a generous portion, then triumphantly placed a large bowl on the table “in case anyone wanted more.” The children were horrified. It was awful.
Today, when I’m looking for something green to eat on St. Patrick’s Day, I reach for foods—mainly vegetables, which are naturally green. Lately, leafy greens, brimming with fiber, iron, calcium, B vitamins, and other essential nutrients, have been my go-to choices. Spinach, kale, collards, beet greens and hardy salads are all fair game and can be found in all sorts of dishes. They contain these diverse recipes:
A salad of leafy greens with preserved lemon and crushed pistachios is a salty, flavorful, and crunchy appetizer for a meal. Use a variety of bitter greens to keep it interesting. Even the nuts are green!
Keto-friendly Mustard Green Bean Soup with Herbed Pork Meatballs is a flavorful protein feast. Heavily scented with rosemary (an excellent source of phytochemicals and antioxidants), it’s a great prep meal. Prep the meatballs and cook the beans ahead of time and the rest comes together in no time. Red Beans and Greens offers a less soupy approach to the beans and vegetables concept. Andouille sausage and red kidney beans provide a vibrant contrast to the green cabbage, which comes alive even more when spooned over white rice.
Pozole Verde (Green Pozole) is perfect for a multicultural gathering on St. Patrick’s Day. Pozole is a great party dish that’s easy to make, impressively eye-catching, and fun to eat as each guest can customize their own bowl with different toppings like green chilli slices, lime wedges, fresh cilantro, and iceberg lettuce.
Or try a casserole of not-so-leaf green enchiladas, made with a tomatillo, serrano chilli and cilantro salsa. For less heat, substitute jalapenos for the serrano chiles—and for no heat, take a cue from the pozole and use poblanos.
Brine Braised Chicken Thighs with Kale and Avocado (also keto-friendly) is an easy, flavorful one-pan meal. Olive brine gives the chicken a distinctive, earthy saltiness that carries over to the kale and avocado. Chermoula sauce, green from a blend of parsley and cilantro, adds spice to roasted salmon and a lemony kale salad.
Based on vegetables rather than the usual tomato and pepper base, Palak Paneer Shakshuka – a nod to the classic shakshuka and popular Indian cheese and spinach dish – is a vegetarian breakfast, brunch or “breakfast for dinner”. Possibility. Serve with crusty bread for added texture and to soak up the flavorful juices.
Cajun-style red beans seasoned with andouille sausage are a great vehicle to add to sautéed veggies from your fruit or CSA box.
incomeFor 4 to 6 people
Tart and lightly preserved lemon gives this salad of ripe vegetables and creamy pistachios an intense flavor.
Spicy chermoula herb sauce adds pizzazz to simply seared salmon and a lemony kale salad.
Pozole is party food, individually prepared with spices. Lime gives Zing, dried oregano an intense herbal aroma. Fresh chilies spice it up. Shredded lettuce gives a cool crunch.
Time3 hours 10 minutes
incomeFor 8 to 10 people
Rosemary adds an herbaceous flavor to simple pork balls simmered in a hearty broth with beans and wilted mustard greens.
These green enchiladas are made with green salsa, stuffed with chicken, and topped with queso chihuahua and crema.
The olive brine here tenderizes and flavors the thighs well, while the olives and avocado balance them out with needed richness.
Time1 hour 10 minutes
Palak Paneer, an Indian spinach dish added to a simple base of sautéed peppers, is an instant, super-flavorful sauce for your eggs.
incomeFor 4 to 6 people
https://www.latimes.com/recipe/list/8-recipes-for-eating-green-on-saint-patricks-day 8 recipes for green food on St. Patrick’s Day