Well, it IS.
But judging by the reaction we all had to it, it could also be called "Hamburger Help-me-kill-the-others-so-we-can-take-t
heir-portion". At least, it could be if it used hamburger. Which it doesn't.
Okay, so it PROBABLY needs a better name*. Suggestions welcome in the comments.
Fungus, Kale, and Cow Shavings
2 tbsp ghee or coconut oil
2 tbsp chopped garlic
3 tbsp chopped ginger
4 tbsp chopped roasted extra-hot green chile (you might use a weaker pepper, or less of it, if you have a sensitive English constitution)
2 lbs chopped mushrooms (sadly, tonight's meal only had one pound, as the other had not just gone bad, but EVIL)
1 bunch chopped kale
1 bunch chopped spinach
1 tsp curry powder (or do what I did, which is just toss in a dash each of cinnamon, cumin, cloves, ground ginger, paprika, and cardamom)
1/2 tsp salt
1/3 cup cream and/or coconut milk
8 3-oz frozen shaved beef bricks (think philly cheese steaks)
Seasoned salt to taste
I think chopping all the veg took as much time as the rest of the dish. Heat the ghee in a large skillet on med-high. Add the ginger and garlic and stir until deliciously fragrant. Add the mushrooms and stir until they are a nice brown and most of their water has been released. Add the green chili and kale, and stir. Once the kale has cooked down, add the spinach, curry, salt, and cream. Give a good stir and turn the heat to low. The spinach will cook from the residual heat.
In another skillet, cook the shaved beef in batches, as if making philly sandwiches: sear** on high heat (each side, with seasoned salt) until browned, then stab, smash, and scrumble in the pan just until cooked through. Serve over (or mix into) the veggiestuff.khryseos
says it's excellent with cottage cheese.
* This could be why I'm not a food blogger. This, and the fact that I am the world's worst photographer. OOH! WAIT! I have a macro lens now! Maaaaybe I could be That Food Blogger Who Only Does Close-Ups!
** While normally I favor rare beef, this particular block-o-cow-shavings is engineered to give you maximum surface area for the Maillard reaction
. Crank up the vent, crack a window, turn on the fan, and sear that beef not until grey, but until BROWN.