In the Bender Kitchen: With Joe Aguiar

 

(WTNH) — Joe Aguiar, Morning Show Host  The River 1059, is in the Bender Kitchen making a fabulous Kenyan Beef! Watch as Joe talks about Nick Fradiani, the River 1059, and their upcoming giveaway: 8 chances a day to win $1000 and qualifies you to Roll with The Stones in Dallas, TX on June 6th!

Other events include  the 10th Annual Andrew’s Golf Benefit for Epilepsy July 10th at Lyman Orchards to benefit the Epilepsy Foundation of CT. It will be co-hosted by ESPN Radio personality and Nasty Boy Rob Dibble, 1990 NLCS MVP. It’s $160 with great raffle prizes,

www.theriver1059.com



Skinnytaste.com
Servings: 4 • Size: 1 1/2 cups • Old Points: 5 • Weight Watcher Points+: 6 pt
Calories: 263 • Fat: 12 g • Carb: 11 g • Fiber: 6 g • Protein: 27 g • Sugar: 1  g
Sodium: 377 mg (without salt)  • Cholest: 70 mg  

Ingredients:

  • 1 tsp olive oil
  • 1/2 white onion, coarsely chopped
  • 2 cloves garlic, chopped
  • 1 jalapeno, seeded and chopped
  • 1 lb 90% lean ground beef
  • 1/2 tsp black pepper
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp turmeric
  • 1 tsp kosher salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 bunch (8 leaves) collard greens, stems removed sliced into 1-inch srips
  • 15 grape tomatoes, quartered
  • 1 tsp lemon juice

Directions:

Warm the olive oil in a large skillet over medium heat. Add the onion and saute until soft, about 4 minutes. Add the garlic and jalapeño and saute until fragrant, about 1 minute. Add the ground beef and seasonings and cook browned, about 6 to 8 minutes.

Add the collard greens and tomatoes and saute until wilted, about 4 minutes. Stir everything gently as it cooks, careful not to mush the tomatoes. Add the lemon juice, season with salt and pepper to taste and serve.

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