In a large stockpot, saute the onion and garlic in the oil over high heat and saute for 3 to 5 minutes, until the onion is translucent. Add the green onions and taro root. Saute for 3 to 5 minutes until translucent. Add the stock, bay leaves, thyme, allspice, and pepper. Bring to a boil over high heat. Add the Dietz & Watson® Angus Roast Beef. Reduce the heat to medium and cook for about 30 minutes, until the meat and taro root are tender.
Stir in the collard greens. Reduce the heat and simmer for about 5 minutes, until the collard greens are thoroughly cooked. Add the habanero pepper. Season with salt and pepper to taste.
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