Healthy and Delicious
Recipes
IN THE KITCHEN WITH TONI AND FRIENDS
Kickin' Collard Greens
Classic Beef Stew
INGREDIENTS:
1 tablespoon olive oil
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 pound fresh collard greens, cut into 2-inch pieces
INGREDIENTS:
2 tablespoons all-purpose flour
1 pound beef stew meat, cut into 1-inch chunks
1 tablespoon olive oil
1 (8-ounce) can tomato sauce
3 cups water
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
2 zucchini, cut into 1/2-inch chunks
3 carrots, cut into 1/2-inch chunks
1 onion, cut into chunks
1 teaspoon browning and seasoning sauce
DIRECTIONS:
Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt.
Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.
DIRECTIONS:
Place the flour in a shallow dish; add the beef chunks, and toss to coat completely.
In a soup pot, heat the oil over medium-high heat. Add the beef; sauté for 8 to 10 minutes or until browned on all sides.
Add the tomato sauce, water, rosemary, salt, and pepper; mix well and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour.
Add the remaining ingredients, increase the heat to high and return to a boil. Reduce the heat to low; simmer for 50 to 60 minutes, or until the beef and vegetables are tender, stirring occasionally.