Roast Beef Hash with Kale, Tomatoes, Onions, and Mushrooms

Roast Beef Hash with Kale, Tomatoes, Onions, and Mushrooms (Serves 1-2)

Onions begin almost every meal all year round and lately almost every meal includes tomatoes because ripe tomatoes are abundant. I paired onions and tomatoes with kale and mushrooms and added leftover roast beef to come up with this satisfying meal. Meals like this are the foundation of healthy eating.

Prep and cook time: 25 minutes

Ingredient list:

Leftover roast beef (enough for one or two servings)
1 bunch of green kale
1 sweet yellow onion
1 heirloom tomato
3-5 Baby Bella mushrooms
Apple cider vinegar
Coconut oil
Black pepper
Garlic powder
Salt

Directions: Rinse kale well. Strip leaf from stems and discard stems. Peel and chop onion into half moon slices. 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 splash of apple-cider vinegar. Cover and let kale wilt down for 3 to 4 minutes. Slice tomato and mushrooms into bite-sized pieces and add to wok. Season with salt, garlic powder, and black pepper to taste. Stir everything together. 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 meat 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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