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Collard Greens and Steak Stew

6 to 10 Hours

10 Bowls

Get to Know this recipe

What's better than a great soup on a fall evening? This steak stew has some unexpected ingredients that are sure to impress your taste buds. Here at Ponopono Health, we are always looking to include nutrient-dense foods to support our health and wellness. This recipe is full of them! Collard greens are one of the most nutrient-dense foods and lands at 1000 on a scale of 0 to 1000 NDs! How's that for a nice dose of healthy. The second best part about this stew is that slow-cooking this recipe makes it an incredibly easy dinner!

Collard Greens and Steak Stew

How to Make

Season beef with salt and pepper and in a skillet over medium to high heat, brown both sides. 

  • Transfer browned meat to into your slow cooker.

  • Add the rest of the ingredients stir thorouhly.

  • Cover, and cook on low heat setting for 8-10 hours, or high heat setting for 4 to 6 hours.

  • Taste test before serving, and add extra salt or pepper if needed.

  • Serve over polenta medalians (see directions on how to make below.)

  • Optional- Granish with parsley and top with feta to taste

To make Polenta Medalians: 

Simply slice the polenta in 1/4 inch slices. Heat grapeseed oil in a frying pan on medium heat. Cook until toasted on outside and heated completely through. 

Collard Greens and Steak Stew
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  • 1 Beef shoulder roast

  • 1 can low salt pinto beans

  • 2 cups of collard greens

  • 1 Carrot, Large

  • 4 Garlic cloves

  • 2 tsp Thyme, Fresh Leaves

  • 1/2 Yellow onion, Large

  • 2 cups Beef broth

  • 1/4 cup Tomato paste

  • 1/2 tsp Black pepper

  • 1 tsp salt

  • 2 tbsp Olive oil

  • Italian Polenta

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