Ground Beef with Kale

Ground Beef with Kale

From Stonesoup
I decided to try out Robb Wolf’s ‘Paleo Food Matrix’ to come up with a new recipe. This was the result. It’s one of those meals that you won’t find featured in any fancy restaurants but it’s super quick, delicious and filling.

Enough for: 2
Takes: 15 minutes
450g (1lb) ground (minced) beef
1-3 small red chillies, finely sliced
1 large bunch kale, finely sliced crosswise
1 lemon

1. Heat a little olive or coconut oil in a large frying pan on a high heat. Add beef and chilli. Stir fry for a few minutes until well browned.

2. Add the kale and continue to cook, stirring now and then until the kale is wilted and tender – another few minutes.

3. Taste and season with salt, pepper & lemon juice before serving.

Variations

vegan – this won’t be ‘paleo’ but you can replace the ground beef with cooked lentils (simmer lentils in boiling water until tender). Instead of browning the lentils in the pan first, wilt the kale and then add in the cooked lentils at the end and cook until heated through. You might like to season with a little soy sauce as well for extra flavour.

vegetarian – replace the ground beef with 6 eggs. Cook the kale first then scramble the eggs and cook until no longer ‘snotty’.

different veg – most green veg will work. Try collard greens, spinach, silverbeet, chard, baby spinach, broccoli or zucchini.

asian vibe – add a few tablespoons of oyster sauce in at the end and serve scattered with fresh coriander leaves (cilantro).

different spicing – replace the chilli or keep it and add one of the following – curry powder, garam marsala, ground cumin, ground coriander, smoked paprika.

carb lovers / more substantial – serve with buttered pasta, couscous or quinoa.

more substantial (low carb) – extra beef. Chilli oil or roast nuts.

more veg – soften an onion, carrot and celery stick before adding beef.

family friendly – add chilli at the table. Chop kale super finely so it’s easy to eat. Serve with mashed potato.

Waste Avoidance Strategy

ground (minced) beef – freeze it.

red chillies – will keep for months in the fridge. Can be frozen or left unwrapped in the fridge they will slowly turn into dried chillies and still be edible.

kale – will keep in the fridge in a plastic bag for at least 2 weeks. Once cooked like this it will keep for a month or so in the fridge. Can be frozen both cooked or raw.

lemon – will keep in a plastic bag in the fridge for months.