Pulled Chuck Roast with Wilted Kale and Red Pepper

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

Ingredient list:

Leftover chuck roast (click here for a slow cooker recipe)
1 big bunch of kale (or other fresh greens)
1 red bell pepper
Coconut oil
Garlic powder

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!

Printer friendly version: Pulled Chuck Roast with Wilted Kale and Red Pepper


4 Responses to “Pulled Chuck Roast with Wilted Kale and Red Pepper”

  1. I’m interested in the prep work when you get home from the Farmers Market. I signed up for a CSA and shares will begin being delivered in mid-March. I’ve got from now until then to figure out a reasonable way to clean and prep the vegetables so they’ll be ready to use when I’m ready to cook. What I do now is, I buy the pre-washed, pre-chopped stuff in a bag. Or I buy the wonderful natural stuff and it sits in my fridge until it goes bad. (Okay, not always, but way too often.)

    Don’t know yet if my CSA delivery days will be such that I will have the time to do prep the same day, or if it will be on a rushed day where I’ll have to stuff everything in the fridge. Having a small, shallow sink doesn’t help me (it’s just hard to maneuver around to wash things in).

    What’s your routine for washing and prepping the fresh produce? Do you have any tips and tricks to share? Please?


    • Tom Denham says:

      I have two approaches. One is to throw everything in the refrigerator just as it comes from the farm. Then I have to wash and prep it when I am ready to cook. The downside of this approach is that I can’t get a meal on the table as fast as I would like and I do let some things spoil. The other approach is to come home from the farm on Saturday morning and immediately spend between 1 and 2 hours prepping. I wash everything until all the dirt, sand, and straw is gone. I rinse batches in a big mixing bowl and then move it to another bowl. I rinse it in the new bowl and then move it back to the original. I keep going back and forth until the water is clear. Then with greens like kale and chard, I will cut it into bite-size pieces with my kitchen shears and store it in air-tight containers in the refrigerator until I am ready to cook with it. I may add a paper towel to each container to capture excess water. After putting all this work into it, I rarely let any of the greens spoil before using them. Sometimes I blend the approaches by putting everything away as it comes from the farm and then prepping it all or a big batch of it later when I am in the mood.

      • Tom, I finally found this page on your site with your answer! I’d been searching but couldn’t remember where I posted the question. Today I’m looking for the chuck roast pressure cooker recipe and came across this post again. Whew. πŸ˜‰

        Just buying organic greens and vegs from the grocery store, I do not get them all eaten if I don’t prep them right away. I don’t yet know my CSA delivery day but I see that I will need to be disciplined about the cleaning/prepping.

        Thanks for the 2-bowl method. I have two large bowls (plus I have pots that are even larger), so I am already equipped for that method.


  2. Tom Denham says:


Leave a Reply