Meatballs & Rice with Cauliflower Greens

Meatballs & Rice with Cauliflower Greens

• 10 prepared meatballs (large)
• 1 Tbsp butter/margarine
• 1 cup rice
• 1.5 cups beef broth
• 1 cup water
• pinch salt

Bake the meatballs in a glass dish for 15 minutes on 350. Flip and bake for 5 minutes until browned. Drain grease, save for greens. Rub inside of crock pot (bottom and lower sides) with butter. Add rice, broth, water, and salt. Mix with fork. Add browned meatballs.

Wilted Greens

• 1-2 lbs cauliflower leaves (or other greens) 
• Grease from baking meatballs (opt.)
• 2 Tbsp sugar
• black pepper, salt, curry powder, cinnamon

Melt grease (or lightly oil pan) over low heat. Add 1 Tbsp sugar, dash of each seasoning. When oil begins to sizzle, start placing washed leaves into pan one or two at a time. Top with 1 Tblsp sugar and more of each seasoning (just a dash or to your taste). Flip leaves over when they shrink and start to get darker in color.  Allow to sizzle for 1 or 2 minutes. Turn off stove eye but leave pan on heat. Flip leaves again as needed. Cool for a few minutes. Serve! Some leaves will be very crispy while others are more warm-yet-crunchy. It's a delicious, exotic, nutty flavor.