I don't remember where I first saw this recipe but now see it's many places, including here.
lb grass fed ground beef (using local lamb today)
sprigs of rosemary, de-stemmed and minced
large cloves of garlic, pressed
salt, pepper, granulated garlic
1 T oil
4-6 heaping cups shredded collard greens
1 T. dijon mustard
dried apricots, pitted and chopped
Preheat your oven to 400 degrees
Add your ground beef, chopped up
rosemary and pressed garlic into a large mixing bowl. Using clean hands
work the meat until the garlic and the rosemary are evenly disbursed
throughout the meat. Add in some salt, pepper and granulated garlic to
your liking and mix again. Form your mixed meat into meatballs. I made
mine on the small side and yielded eleven or so out of my pound of
Coat the bottom of a cast iron skillet
with your tablespoon of oil. Make sure that the bottom surface
of the pan is covered. Arrange your meatballs neatly in the pan. Bake in
the oven for about 20 minutes or until your meatballs are cooked
Remove the meatballs from the oven and
transfer the skillet to the stove top. Using tongs, remove your
meatballs from the pan and set them aside on a separate plate. Add your
tablespoon (or more if you like) of dijon mustard to the fat drippings
in your pan. Whisk together lightly.
Add in your shredded collard greens
and allow them to cook down in the leftover beef fat and mustard mixture
over medium heat. Once your greens have wilted, add in your apricots
and allow the entire mixture to cook down until the apricots and lightly
Place the meatballs back in the pan over the greens and serve! Enjoy!
Beet greens or chard or kale, de-stemmed and washed well
1cup farro, cooked
2tablespoons red wine vinegar
1teaspoon balsamic vinegar
1small garlic clove, minced or pureed
1teaspoon Dijon mustard
1/4 cup extra virgin olive oil or avocado oil (may substitute walnut oil for up to 2 T of it)
½cup broken pecan or walnut pieces
4 ounces feta or goat cheese, crumbled
Herbs if you like (I don't generally add because no need)
Roast the beets, cool, chop.
Blanch beet greens/kale for 2 minutes or saute until slightly tender.
Cook farro to package directions.
vinaigrette. Whisk together the vinegars, garlic and mustard.
Whisk in the oil(s). Add to the farro. Peel and dice the beets and add,
along with the beet greens, feta or goat cheese, herbs and walnuts. Toss
together, and serve warm or room temperature with a little more cheese
sprinkled over the top if you wish.
Cook the egg noodles according to the package directions (boil until tender) and then drain in a colander.
the noodles are cooking, thinly slice the onion. Remove any dirty or
damaged outer leaves of the cabbage. Cut the cabbage into wedges, remove
the core, then slice thinly to shred.
draining the noodles, add 1 Tbsp of the butter and the sliced onions to
the pot used to cook the noodles. Sauté the onions over medium heat
just until they begin to soften (about 3 minutes). Add the cabbage and
continue to cook until the cabbage is tender (5-7 minutes).
the drained noodles to the pot with the cabbage and onion. Add the
remaining 2 Tbsp of butter and stir until the butter is melted and
everything is evenly coated. Season the cabbage and noodles liberally
with salt and freshly cracked pepper. Serve warm.