Beef with Mustard Greens

Beef with Mustard Greens
Chilled Cooked Sweet Potatoes in Italian Dressing
Sourdough Bread

Ingredients:
1 lb of stir fry beef, or thinly sliced sirloin steak
1 lb bag of mustard or collard greens
6 cremini mushrooms, thinly sliced
1 onion, cut into chunks
1 clove of garlic, crushed
½ cup of cherry tomatoes
2 Tbsp olive oil
1 Tbsp Kitchen Bouquet seasoning sauce
4 sweet potatoes, peeled and cut into chunks
4 Tbsp Italian dressing


Preparation:
Boil enough water to cover the potatoes and cook until tender.
Toss the potatoes in the salad dressing and place in the refrigerator to cool.
This step can be done in the morning or the night before.
Cook the meat with the garlic in olive oil over medium/high heat. Set aside.
Cook the onion and mushrooms until tender.
Add the meat back to the pan and add the Kitchen Bouquet. Cook for 2-3 minutes.
Add the mustard greens to the pan. Cover and cook 5 minutes on medium heat.
Stir the meat and vegetables together to coat with the sauce. Cook until the greens are soft.
Stir in the cherry tomatoes and cook until they are warmed through, about 3 minutes.
Serve with the sweet potatoes and sourdough bread.