I've never been big on 'hot dogs,' but I saw these a while ago at Sam's Club and was surprised to read the label and find. . .they're almost healthy! Ever since, I've been craving them from time to time, so I was glad I had 3# and froze what I didn't use at first.
Today I was going to combine them with homemade mac & cheese, but decided I didn't want the pasta carbs, so this happened instead.
4 stalks celery - sliced
3 BIG garlic cloves - sliced
2-3T single source EVOO
beet stems (and greens later)
kohlrabi stems (and greens later)
8-12oz. water
12oz. cut up beef hot dogs
12oz. cubed kohlrabi
1-2 drained-rinsed cans of garbanzos
3T black bean garlic sauce
1-2T coconut sugar
1t± garlic salt
a 2T corn starch + 3/4c water slurry as a thickener
Sauté the sliced celery and 1 clove of garlic in the olive oil until the celery turns a little translucent and the garlic browns. Add the water and stems only, of the beet and kohlrabi greens, and cook a little longer. Next, add the hot dogs and kohlrabi, turn up the heat and simmer covered, then stirring and uncovered for a bit.
When the kohlrabi turns translucent, add the garbanzos, the slice-chopped greens, sauce, and remaining ingredients. Simmer another 10-15 minutes until the greens are wilted.
This would be excellent with cornbread. . .Lin
