Black Skillet Beef with Greens and Red Potato

• 1 pound beef, top round
• 1 1/2 tablespoons Hot 'N Spicy Seasoning
• Vegetable oil spray
• 8 Red skinned potatoes -- halved
• 3 cups Onion -- finely chopped
• 2 cups Beef broth
• 2 cloves garlic, minced
• 2 large carrots; peeled -- cut into thin 2 1/2 inch strips
• 2 bunch Greens (kale, collard -- mustard, etc) stems
• torn

Partially freeze beef. Thinly slice across the grain into long strips 1/8-inch thick.
Thoroughly coat with Hot 'N Spicy Seasoning.
Spray a large heavy skillet with vegetable oil spray.
Preheat pan over high heat. Add meat; cook stirring for 5 minutes. Add potatoes, onion, broth and garlic. Cook 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.
Note: To make spice mix, combine 1/4c paprika, 2 tb dried oregano, 2 ts chili powder, 1 ts black pepper, 1/2 ts cayenne pepper, 1/2 ts dry mustard. Store extra for future use.
Serves 6.
Nutritional info per serving: 324 cal; 4g fat (11%), 52g carb, 24g pro Source: Down-Home Healthy by Johnny Rivers and Leah Chase, Miami Herald 7/17/95
Posted by L. Crawford