Celebrate St. Patrick’s Day by cooking this yummy traditional Irish meal of corned beef and Colcannon (traditional name for Irish recipe of mashed potatoes and kale). Don’t worry we skinny proofed it for you too, so not only does it taste great but it is a healthier version of the traditional recipe.
- • 4 pounds of corned beef, rinsed
- • 1 cup of water
- • 1 cup of Smuckers® All-Natural Apricot Fruit Preserves
- • 1/4 cup Splenda brown sugar
- • 2 tablespoons reduced-sodium soy sauce
- Mashed Potatoes with Kale
- • 1 1/2 pounds russet potatoes, peeled and cut into quarters
- • 1/2 clove garlic, finely chopped
- • 6-7 sprays of butter spray
- • 1 teaspoon salt
- • 1 teaspoon ground black pepper
- • 1/2 cup milk skim milk, heated until warm
- • 5 ounces frozen kale, cooked and squeezed dry
- 1. Preheat oven to 350 degrees F.
- 2. Coat a large pan with non-stick cooking spray.
- 3. Place corned beef in dish and add water. Cover tightly with aluminum foil and bake for 2 hours, and drain.
- 4. In a small bowl combine apricot preserves, Splenda® brown sugar, and reduced-sodium soy sauce.
- 5. Spread the apricot mixture evenly over the corned beef.
- 6. Bake uncovered at 350 degrees F for 25 to 30 more minutes, or until the meat is tender; basting occasionally with pan drippings.
- 7. Slice corned beef across grain and serve.
- While corned beef is cooking:
- 1. In a large pot filled with cold water, boil potatoes and garlic for about 15-20 minutes. Drain well and return to pot.
- 2. Add butter spray, salt, and pepper.
- 3. Mash potatoes with a masher and gradually add skim milk.
- 4. Add in the kale and serve.
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