Beef-lovers salad

You can use either canned, cubed beef (I get mine at Costco) or leftover roast for this recipe.  Veggies are approximate amounts; just adjust to taste.  Serve on a bed of mixed greens or use as a wrap filling.  Really delicious!

In a bowl, blend:

• 1 1/2 c. cubed cooked beef
• 1/2 c. thinly sliced celery
• 1/3 c. thinly sliced broccoli stalks, outer fibers cut off
• 1/4 c. diced red onion
• 1 hard-boiled egg, diced
• 1/2 c. or so mayonnaise mixed with 1 T. prepared horseradish
• salt and pepper to taste

M-m-m-m...

Yummy collard greens

Collards are a vegetable I've never known anything about or eaten, until recently.  A friend fixed them for us one night at dinner and I've been hooked ever since.  They're incredibly healthy and mild-tasting, and I've noticed they're among the least expensive vegetables we have right now.  Perfect combo!

Prepare the veggies:

• one bunch collard greens, chopped
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 2-3 plum tomatoes, diced

In a large skillet, saute the onions and garlic in extra virgin olive oil for a minute or two.  Add the greens and tomatoes, and salt and pepper to taste.  Stir to blend, then cover and turn down heat.  Cook on low, stirring occasionally until tender, about 12 minutes or so.

You can season with a splash of wine vinegar just at serving.