Greens -- mustard, turnip, kale, beet, etc. -- are rich in Vitamin K and many other nutrients that guard against cancer and other diseases. Problem is, not many people like them. Here's a way you might like:
Start with a steak, whatever is your pleasure. 6-8 oz. will do for each person. I usually use something leaner, like top sirloin, London broil, eye of round. Put it on a microwave-safe plate.
Cover the steak with picante sauce. I usually use Pace hot, but any kind will do, and some of you won't like it as hot.
Then layer a slice or two of processed cheese on the sauce. I usually use fat-free slices so as to cut down on the saturated fat in the recipe.
Then put a layer of greens on top of the cheese. Cover everything very well.
The wax paper is next. The reason for putting the greens on top is so that the cheese won't stick to the wax paper, or at least minimally.
Wrap a good stretch of wax paper over the plate, covering the food.
Zap it all in the microwave until the steak is done to your liking (medium-rare, well-done, etc.)
The greens should be cooked (wilted). Let everything cool a bit.
Enjoy with the side of your choice. Oh, and like, actually eat the greens. That's one of the main points of the recipe. They should taste a lot better with all the other ingredients combined.
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Too bad I can't read what appears to be Korean, to me.
ReplyDeleteBut ... My suggestion is: mixing ground horseradish with sour cream (reduced fat) and slather a layer onto a round steak or flank steak, add a layer of scallions and then top with the greens and a second layer of the horseradish sauce. Roll with meat on outside; tie with string and bake in a reflective Corning tureen at 400-F to desired state: rare, med rare, etc.
Joe, I like this concept, and I think you're onto something here. You should expand this blog into a cookbook for sale!
ReplyDeleteOld Scout, sounds yummy. Will try.
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