Ham Steak Over Wild Rice
- 2 packages of wild rice
- 3 pounds of collard greens
- 2 tablespoons of olive oil
- 2 8 oz ham steaks
- 1/3 cup of water
- 1/4 cup of dried cranberries
- 1/2 cup red onion (chopped)
- Begin preparing two packages of rice in one pot according to package directions. Take a break for about 20 minutes and then start step 2.
- While the wild rice is finishing cooking, remove the tough ribs from the collard greens (about 3 pounds), tear the leaves into bite sized pieces, wash them, and then pat dry.
- Heat about 2 tablespoons of cooking oil (preferably olive oil), in a skillet over medium heat, add the collard greens and stir to coat with the olive oil for about 1 minute. Push the greens to the side of the skillet.
- Quickly trim the fat from the 2-8 oz. pieces of ham steaks and discard the fat.
- Place the ham in the center of the skillet, add 1/3 cup of water and 1/4 cup of dried cranberries, cover the ham with the greens and then place a cover on the skillet and continue cooking on medium heat until the greens are tender and the ham steak is heated through.
- Serve by cutting each steak into 2 equal portions and then serve one portion on a plate along with fourth of the greens and fourth of the rice.
- Season, as desired, with garlic powder, onion powder and even a bit of red and/or black pepper.
- Make an extra batch of greens and roll up in a whole wheat tortilla for great lunches for your work days.
- Serve with a side of fresh, sliced apples.