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Riesling has a natural affinity for all things cabbagey -- the wine's weight, it's apple-y flavour profile and zesty acidity, is a wonderful complement to dishes like choucroute garnie or a okonomiyaki. Add Viognier and Chardonnay to Riesling, as we have done with Mabel's VCR ($28.95) and you've got a wine that's absolutely perfect with any dish that stars cruciferous veg!
With St. Patrick's Day almost upon us, we're thinking of colcannon, a delicious Irish dish of potatoes and cabbage. Here's Melissa Clark's version, dressed up with crispy leeks and loaded with greens. Top this with smoked salmon or a fried egg and a bottle of Mabel's VCR and you've got your St. Patrick's Day dinner sorted!
In a medium pot, combine the potatoes with enough water to cover them by 2 inches and a large pinch of salt. Boil until tender enough to easily pierce with a fork, 15 to 25 minutes. Drain.
Meanwhile, in a large skillet, melt butter, along with a drizzle of oil, then add leeks and a pinch of salt. Sauté over medium heat for 5 or so minutes. When the leeks are golden, spoon some out onto a plate to use for garnish.
To the leeks in the pan, add the garlic cloves, and cook them for a minute until fragrant. Then, toss in the greens. Season with more salt and cook, tossing them, until the greens are wilted and very tender. If the pan looks dry, add a splash of water.
Now add the potatoes to the skillet and mash them (so they’re either smooth or chunky), and add some milk or vegetable broth, if you like, and a lot of butter. Taste, and add more salt and lots of pepper. Scatter on the fried leeks and more butter to melt in little pools across the top.
Top with a fried egg or some smoked salmon, or serve a simple green salad on the side.