Roast Beef with Wilted Kale and Dried Cranberries (Serves 1-2)
I did not buy anything from readily available suppliers of grass fed beef for a long time because I assumed fresh meat was far superior to frozen. The relatively low price finally convinced me to buy a frozen roast at the Alpharetta Farmers Market. My aversion to frozen meat melted at the first meal I made of that roast. It is amazing how a little experience can change things. Now I have about a dozen roasts, 10 pounds of ground beef, and 5 pounds of stew beef in my freezer. I’m happy to cook a roast from my freezer twice a week. I’ve prepared roast in the pressure cooker, Dutch oven, and slow cooker (my favorite method). The best part of cooking a roast is the leftovers. Here I add leftover roast to wilted kale and dried cranberries.
Prep and cook time: 25 minutes
Leftover roast from the refrigerator (see links above for recipes)
1 bunch of black or Lacinato kale
1 sweet yellow onion
Apple cider vinegar
Directions: Rinse kale well. Strip leaf from stems and discard stems. Peel and chop onion into bite-sized pieces. Add coconut oil to a wok over medium heat. Add a handful of onion to hot oil and let cook until soft, stirring occasionally. Add kale to hot oil and stir around with a spatula. Add salt, garlic powder, and black pepper to taste. Add a generous handful of dried cranberries and a generous splash of apple-cider vinegar. Cover and let kale wilt down for about 5 minutes. Stir everything and taste. Add seasonings or vinegar as needed. Shred as much leftover roast beef as desired for this meal with two forks. Add beef to wok and stir everything together. Cover and let beef heat through for about 5 minutes. Transfer to plates and enjoy!
Notes: I make just enough wilted kale for each meal, so I cook just enough for me if I am eating alone. I make enough for two if my wife is eating with me. I have never had any, so don’t know how wilted kale does as leftovers.
Cows raised on grass are healthier than cows raised on corn and soybeans. The resulting meat is lower in fat and higher in beneficial omega-3 fatty acids. Grass fed beef is increasingly available directly from ranchers. I bought the chuck roast in this story at the Alpharetta Farmers Market from Bobby and Jennifer deGraan of deGraan Farms in Calhoun, Georgia. I like knowing the people who raised my supper. I liked it so much that I bought a freezer full of roasts and ground beef so I always have something to cook.
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