Collard Greens with Ground Beef, Salisbury Steak Meatballs

Collard Greens with Ground Beef

  • 1 bunch collard greens
  • 1 lb. 93% lean ground beef
  • 14 grape or cherry tomatoes, quartered
  • ½ medium onion, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 teas. olive oil
  • 2 cloves garlic, minced
  • ½ teas. turmeric
  • 1 teas. ground cumin
  • 1 teas. ground coriander
  • ½ teas. ground cinnamon
  • ½ teas. ground ginger
  • 1 teas. lemon juice
  • salt and pepper to taste

Remove the stems from the collard greens and cut the collard greens into 1-inch strips. Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the onion and sauté for about 4 minutes or until the onion is soft. Add the jalapeno pepper and garlic to the skillet and continue to sauté about 1 minute until fragrant. Add the ground beef, turmeric, cumin, coriander, cinnamon, and ginger and cook until the ground beef has browned, about 6-8 minutes. Add the tomatoes and collard greens and sauté until the greens are wilted, about 4 minutes. Stir everything gently occasionally while it is cooking. Add the lemon juice and season with salt and pepper to taste.
Recipe makes 4 servings Estimated WW Smart points 5 per serving.

Salisbury Steak Meatballs

  • ½ lb. 93% lean ground beef
  • ½ lb. 93% lean ground turkey
  • 1 egg, beaten
  • 5 oz. sliced mushrooms
  • ½ cup minced onions
  • 1/3 cup seasoned whole wheat breadcrumbs
  • 2 Tbsp. tomato paste
  • 1 ¼ cups reduced sodium beef broth
  • 1 tbsp. flour
  • 2 teas. olive oil
  • 1 teas. red wine vinegar
  • 2 teas. Worcestershire sauce
  • ¼ teas. dry mustard
  • salt and pepper to taste

Heat 1 teaspoon of the oil in a large skillet over medium heat. Chop 1 oz. of the mushrooms into small pieces. Add the mushroom pieces and one-half of the minced onions to the pan and sauté for about 4 minutes. Remove mushroom pieces and onions from the pan. In a large bowl combine the ground beef, ground turkey, breadcrumbs, egg, 1 tablespoon of tomato paste, ¼ cup of the beef broth, the sautéed mushroom pieces and sautéed onions and salt and pepper to taste. Gently shape this mixture into 30 small meatballs. Heat the remaining 1 teaspoon of oil in the large skillet and brown the meatballs. In a small bowl combine the flour and the remaining beef broth and stir until smooth.

Mix in the remaining onions, remaining tomato paste, vinegar, Worcestershire sauce and dry mustard. Place the browned meatballs in a slow cooker and add the remaining mushrooms and the sauce. Adjust salt and pepper if needed. Cover the slow cooker and cook on high for about 4 hours or on low for about 7 hours.
Note; Meatballs are very good served over mashed cauliflower.
Recipe makes 4 servings Estimated WW Smart points 5 per serving.