Pulled Bison with Wilted Greens and Dried Cranberries (Serves 1-2)
I could probably offer you some kind of pulled or shredded meat with wilted greens and dried cranberries if you dropped by my house unexpectedly. I prepare a roast in the slow cooker almost every week and my connection at Cherith Farms keeps me steadily supplied with kale and other fresh greens. So of course after preparing my first bison roast in the slow cooker, I checked to make sure that Pulled Bison with Wilted Greens and Dried Cranberries was good. It is.
Prep and cook time: 15 minutes
Leftover bison (click here for a slow cooker recipe)
1 big bunch of fresh greens
Extra virgin olive oil
Apple cider vinegar
Dried cranberries (infused with apple juice to sweeten)
Directions: Rinse greens and shake out excess water as best you can. Cut the greens into bite-size pieces with kitchen shears. Pour a tablespoon or two of olive oil in the bottom of a large skillet over medium heat. Wait for oil to get hot and then add greens. Use two forks to turn the greens to speed the wilting process. Season with a dusting of salt and garlic powder. Splash greens generously with apple cider vinegar. The vinegar neutralizes some of the bitterness found in a variety of greens. Shred as much leftover bison as desired for this meal with two forks. Add bison to skillet and let it heat through while the greens wilt further. Scatter a handful of dried cranberries on top of the greens. When everything is hot, transfer the food from the skillet to a plate, and enjoy!
Notes: Dropping wet greens in a hot skillet makes hot oil jump and spit, so be careful. I found dropping enough to fill the skillet all at once helped because the greens themselves then functioned as a splatter screen.
Greens wilt to no more than 10 percent of their fresh volume, so it takes a big mixing bowl full of fresh greens to create enough to fill a plate with wilted greens.
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