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.

Irish Corned Beef with Kale Mashed Potatoes


  • 4 lbs of corned beef, rinsed
  • 1 cup water
  • 1 cup low-sugar apricot fruit preserves
  • ¼ cup brown sugar
  • 2 Tbsp reduced-sodium soy sauce
  • Mashed Potatoes with Kale
  • 1½ lbs russet potatoes, peeled + quartered
  • ½ clove garlic, finely chopped
  • 1 tsp light butter
  • 1 tsp salt
  • 1 tsp ground black pepper
  • ½ cup milk skim milk, heated until warm
  • 5 oz frozen kale, cooked + squeezed dry


  1. Preheat oven to 350 degrees.
  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, brown sugar, and reduced-sodium soy sauce.
  5. Spread the apricot mixture evenly over the corned beef.
  6. Bake uncovered for 25 to 30 more minutes, or until the meat is tender; basting occasionally with pan drippings.
  7. Slice corned beef across grain and set aside.
  8. While corned beef is cooking, fill a large pot with cold water and boil potatoes and garlic for about 15-20 minutes. Drain well and return to pot.
  9. Add butter, salt, and pepper.
  10. Mash potatoes with a masher and gradually add skim milk.
  11. Add in the kale and serve.
  12. On each plate, place mashed potatoes and corned beef slices on top.