Thursday night dinner

Here's another way to use your dark greens, just in case. Last night I improvised a dinner involving mostly leftovers. We had a smallish slice of roasted lamb, one piece of grilled beef (from last week; it's best by date was approaching fast). Tim deemed the piece of beef too small for his Beef & Broccoli and we really didn't have enough broccoli in the fridge, and who wants to buy more when the CSA veggie bag just arrived full of greens. We also had leftover rice. So I naturally thought of lamb/beef curry. My version involves starting with some onion, celery, green pepper in a hot pan with vegetable oil. This time the veggie base was collard greens and chard. As they cook I add a bit of wine or/and milk or/and cream (whatever liquid I have on hand) and a lot of curry powder to make the sauce. If the sauce is too thin I might thicken it with a bit of flour. Since the meats were already cooked, I added them (sliced in bite sized pieces) at the end, just to warm up a bit while we have the salad. I serve the curry on a bed of rice. That's it. It takes less than 30 minutes to make the curry and a salad for dinner. So there you have it: Lamb/beef curry with dark greens and rice. Bon Appetit!