Kale and Beef Skillet

Serves 4

 This quick, healthy, one-pot dinner is ready to eat in 15 minutes. One of our favorite weeknight meals, surprisingly my two teenagers really like this dish. 

Keto Friendly

If you’re trying to avoid carbs you’ll want to try this. It has a Mediterranean flair to it and really packs a lot of flavor for a quick dinner!

Or Over Rice

I usually serve this meal over rice, for no other reason than the fact that my family has to have their carbs; but it’s not necessary at all! I like it either way. In any case, if you do go with rice, I think brown rice is much tastier with this recipe. The rich, nutty flavor compliments the kale and beef nicely.

Cooking Kale

This is important, when you add kale to the skillet make sure that you stir it continuously as you would a stir-fry and only cook long enough to wilt the kale. It should remain bright green.

Kale and Beef Skillet

6 oz. Kale, pre-bagged washed & chopped

3 tbsp. Extra Virgin Olive Oil

1 lb. Ground Beef

1 cup Black Olives sliced

3 cloves Garlic minced

1 tbsp. Oregano, dried

1 tsp. sea salt

4 oz. Feta cheese, crumbled

Rice (optional)

Instructions

Brown ground beef in a large skillet on medium heat. Drain oil and add garlic, cook while stirring for about a minute or so (just to cook rawness out of garlic).

Remove meat & garlic from pan and set aside.

 Heat olive oil in skillet, add kale, stirring quickly while cooking just enough to wilt kale. (as photo above)

 Remove from heat, add salt, pepper and oregano.

Add ground beef, black olives and feta.

Return to heat and stir to heat evenly.

Serve over rice if desired.