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We enjoyed a nice corned beef meal for St. Patty's Day. A good chunk of the corned beef was left. I made hash for breakfast, then sliced thin for sandwiches. I still had 2 pounds of cooked corned beef left. We received collard raab in our final CSA winter box from Boldly Grown Farms. I have cooked enough collard greens to know that apple cider vinegar blends well with them.

Ingredients

Cooked corned beef, 2 pounds

Yellow potatoes, 3 medium

Collard raab, 5 to 6 leaves

Onion, 1/3 cup diced

Chicken broth, 2 cups

Water, 6 cups

Apple cider vinegar, 1/4 cup

Preparation

Slice and cut the corned beef...