Buttered Kale and Onions

Introduction: Wild cabbage-type greens and onions softened together and finished with a generous knob of butter, a simple side reflecting Ireland’s twin staples of garden greens and dairy.

Cultural Background: Both wild and early cultivated brassica greens (kale-type rather than tight-headed cabbage) and onions are well attested in early Irish garden cultivation and glossaries, and butter’s central place in the early Irish diet is confirmed by both textual sources and the substantial bog butter archaeological record.

Tips: Cook the onion gently first so it softens without burning before the greens are added. Do not overcook the greens; they should remain slightly bright rather than turning grey and mushy.

Variations: A dairy-free version can be made using a little water or fat rendered from cooking meat, in place of butter, though this changes the character of the dish significantly from its dairy-centred original. Not vegan as written, due to the butter.

Storage: Refrigerate covered for up to 2 days.

Reheating: Reheat in a pan over low heat with a small extra knob of butter for 4-5 minutes, stirring.

Nutrition: Per serving (approx.): 130 kcal, 3 g protein, 9 g carbohydrate, 9 g fat, 3 g fibre.

FAQs:

Q: Was tight-headed cabbage available in early Ireland?

A: The modern round-headed cabbage is a later development; early Ireland’s brassica greens were closer to loose-leafed kale-type varieties, which this recipe specifies.

Q: Can this be made vegan?

A: The butter is central to the dish’s character; a vegan version would need to substitute a plant fat, moving away from the dairy-based original.