National Cancer Institute

Black Skillet Beef with Greens and Red Potatoes

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	Nutrition Content Per Serving Makes 6 Servings calories: 342 total fat: 4g saturated fat: 1.4g carbohydrates: 52g protein: 24g cholesterol: 45mg sodium: 101mg dietary fiber: 10g

Ingredients

1 lb beef top round

1 1/2 tablespoon Hot 'n Spicy Seasoning (see Hot 'n Spicy Seasoning ²)

8 red-skinned potatoes, halved

3 cups finely chopped onion

2 cups beef broth

2 large cloves garlic, minced

2 large carrots, peeled, cut into very thin 2 1/2-inch strips

2 bunches (1/2 lb each) mustard greens, kale, or turnip greens, stems removed, coarsely torn

non-stick cooking spray

Preparation

Partially freeze beef. Thinly slice across the grain into long strips, 1/8-inch thick. Thoroughly coat strips with Hot 'n Spicy Seasoning ².

Spray a large, heavy skillet (cast iron is good) with non-stick spray coating. Preheat pan over high heat. Add meat; cook, stirring for 5 minutes.

Add potatoes, onion, broth, and garlic. Cook, covered, over medium heat for 20 minutes. Stir in carrots; lay greens over top and cook, covered, until carrots are tender (about 15 minutes). Serve in large serving bowl, with crusty bread for dunking.