Éirinn go Brách, New England Boiled Dinner with Mustard Sauce and Kale

Happy St. Patrick's Day

In honour of my Irish Heritage I made a recipe from my post from

Tuesday, April 5, 2011, "New England Boiled Dinner with Mustard Sauce" but decided to add a little Green. I added 1 lb of fresh Kale to the pot for the last 5 minutes of Cooking. It was wonderful with the mustard sauce and really brought great colour and nutrition to the plate.

 Okay Chloe is really feeling the need for getting her Green on (or in) she jumped on the counter while I was trimming the kale and took off with a piece. Spring is around the corner baby.