Mustard Greens, Roasted Red Potatoes, Carrots and Roast Beef
By cookingwithkary on September 30, 2011
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Have you ever tried mustard greens? I grew up in Southern Californina, however I moved to North Carolina over twenty years ago. Even though I am still a Southern California girl at heart I have embraced the southeast, but I had never tasted mustard greens.
I found out that Mustard greens have a spicy flavor and I thought they might be a great side for Sunday’s roast beef.
I had mustard greens, carrots, red potatoes, onions and garlic sitting on my counter just waiting to be included in a meal.
I chopped a yellow onion, diced up a couple of garlic cloves, seared the roast on the stove top, just to brown up each side and tossed them in the slow cooker. My slow cooker recommends ¼ cup of water or broth and I also add a dash of thyme, oregano and rosemary.
I set the cooker on low for eight hours, which always results in a mouth watering and tender roast. (Cooking times vary depending the model of your slow cooker; always consult your recipe manual)
You can always add carrots and potatoes to the slow cooker; however I like my carrots with a bit firm so I roast them in the oven.
As the switch on the slow cooker changed from low to warm, I tossed together red potatoes, carrots and added a little of the juice from the roast to an oven proof dish. I steamed the vegetables in the micro wave for about 10 to 15 minutes until soft then placed the baking dish in the broiler for about 5 minutes to brown up.
I rinsed off a couple of handfuls of mustard greens dried them, sautéed for 1 minute and then used the greens as bed for the cooked carrots and potatoes. A slice of potato, chunk of carrot and piece of mustard green make for a spicy tangy treat for your palate. Delicious!
Image Credit: NatalieMaynor on Flickr, shared under a Creative Commons Attribution 2.0 Generic (CC BY 2.0) license.
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