Leftover pot roast
(or any cut of precooked meat)
6 cups natural
beef broth
½ Tb. extra virgin
olive oil (or butter)
Celery, chopped to
desired amount
¼ cup chopped
onion
1 garlic clove,
minced
Fresh or dried
parsley, as desired
Salt and pepper to
taste
Chopped kale,
Swiss chard, or spinach
Sauté onion,
garlic, and celery till tender in olive oil.
Add beef, broth, and seasonings to pot.
Slow cook for at least half an hour.
Just before finished cooking, add kale, Swiss chard, or spinach. Best if prepared the night before. 45 minutes preparation time. Makes 4 servings.
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