Pulled Chuck Roast with Wilted Kale and Red Pepper (Serves 1-2)
My local farmer has been loading me up with vegetables every weekend. I put my greens away ready to cook, already cut into bite-size pieces with a pair of kitchen shears. It took me 2.5 hours to get all the prep work done this past Saturday between the kale, chard, mizuna, lettuce, spinach, turnips, radishes, etc. The volume of greens I am getting has inspired me to increase the volume I am eating. I didn’t think that was possible, but, so far, I am eating everything I bring home from the farm. Red peppers aren’t growing on the farm yet, but I am trying to add more color to my meals, so I am buying red, yellow, and orange peppers from Whole Foods. I’ve found I like the combination of wilted kale and red pepper with pulled chuck roast.
Prep and cook time: 15 minutes
Leftover chuck roast (click here for a slow cooker recipe)
1 big bunch of kale (or other fresh greens)
1 red bell pepper
Directions: Melt one tablespoon of coconut oil in a wok or large skillet over medium heat. Cut pepper in half, discard the seeds and thin membranes and rinse. Chop pepper into bite-size pieces. Add kale cut into bite-size pieces to hot oil to wilt down. Add pepper pieces. Turn with a pair of forks to move the wilted kale from the bottom to the top until it is all wilted. Meanwhile, use two forks to pull chuck roast into shreds. Add meat to the vegetables to heat through. When done, transfer everything to a plate and enjoy!
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