Paleo Friendly Beef Skillet from Greece
After Thanksgiving, Black Friday, and Christmas, it always feels like you suddenly have too much food in your fridge and freezer. Well, if you’ve got some extra ground beef around, and are looking for a healthy, different want to enjoy it, check out this recipe! I’m not such a big olive and endive girl, put if you are, you can add the endives in with the kale, and the olives with the goat cheese. You can also substitute extra cilantro for parsley. Adapted from The Healthy Foodie blog. Anyways….it was DEELICOUUUS! ^o^
Greek Ground Beef Skillet
Serves 3-4
Ingredients:
1lb grass-fed ground beef
1 onion, fine chopped
2 cloves garlic, minced
¼ tsp Himalayan pink salt or unrefined sea salt
¼ tsp freshly cracked black pepper
2 Tbsp dried oregano
1 Tbsp dried cilantro
1 Tbsp dried parsley
½ cup kale, stems removed and chopped
1 cup goat feta cheese, crumbled (omit for strict paleo)
Instructions:
Melt butter or other cooking fat in a skillet (cast iron preferred) on medium high heat. When it is hot, add onion, garlic, salt, and pepper and cook until soft and golden, about 2-3 minutes.
Add beef and cook until it is fully browned. Then add the kale, oregano, cilantro, and parsley and mix well. Cook it until the kale is dark green and wilted, about 3-4 minutes.
Turn off the heat and stir in half the goat cheese, if applicable, then sprinkle the rest of the cheese on top.
Put in the oven broiler for a few minutes, until the cheese turns golden.
Serve immediately and top with your favorite olive oil. For extra spice, add some hot chili pepper flakes on top.
To add some healthy carbs to your meal, make a tasty tostada with your favorite bammy flavor. :)
