Sprinkle all surfaces of the scalloped steak evenly with 2 to 4 tb of
the seasoning mix and rub in well.
Preheat a heave 5 qt pot, over high heat to 350 F, about 4 minutes.
Add the seasoned meat and brown it on all sides, about 2 to
3 minutes. Add the onions, the remaining seasoning mix, and 1/2 cup
of each type of greens. Cover and cook, scraping the bottom of the
pot to clear all the brown bits, for 8 minutes. Add 1 cup of the
stock and cook, covered, for 15 minutes, checking occasionally for
sticking. Add the browned flour and mix until it is completely
absorbed, the brown flour is no longer visible, and the meat looks
moist and very pasty. Add the remainjng stock and greens, bring to a
boil, reduce the heat to medium, and occasionally checking the bottom
of the pot for sticking, cook until the meat and greens are tender,
about 20 minutes. Serve over rice.
Notes:
Any combination of greens is fine as long as they aren't bitter.
Spinach, mustard, and collards work great. A combination of thee
works best.
