Shredded Roast Beef with Wilted Spinach and Onions (Serves 1-2)
The compelling message of children’s television many years ago was that eating spinach made you strong; Popeye the Sailor Man gained superhuman strength when he ate spinach. Those were the days… when children nagged their mothers to buy cans of spinach in the grocery store, not boxes of sugar crusted cereal. As a young child, I knew that Popeye’s strength gain when he ate spinach was an exaggeration, but imagined myself to be a little bit stronger every time I ate spinach. Now, 50 years later, I feel a little bit smarter every time I eat spinach. As a big eater, I can eat an entire bag of spinach after it is wilted, but some people might be able to get two meals out of this recipe.
Prep and cook time: 15-20 minutes
Leftover roast beef (enough for one or two servings)
1 9-ounce bag of pre-washed, fresh spinach
1 small sweet yellow onion
Directions: Add 2 tablespoons of coconut oil to a wok over medium heat. Peel and chop onion into bite-sized pieces and add to hot oil. Cook for 3 to 4 minutes, stirring occasionally. Season onion with salt and garlic powder. Add fresh spinach to wok and stir to coat spinach with hot oil. The whole bag may not fit at first, but spinach wilts fast and the whole bag will soon fit. Season the spinach with salt, garlic powder, and black pepper. 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, stirring occasionally. Transfer to plates and enjoy!
Note: See one of my slow cooker roast beef recipes to create the leftovers you need to make this dish.
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