Simple food is the best food.
Not just because it’s easier to cook, but only using a handful of ingredients really lets them shine. I love this recipe because it does just that, mostly highlighting the pastured beef. We have been switching over to all local, pastured, no-hormone meats, and while it’s more expensive the improvement in taste is quite noticeable. Not to mention, it’s summer and there is so much produce in season right now. I love a meal that combines quality ingredients with easy preparation.
On the day’s I work it’s quite clear that Monster misses his mommy time, as he won’t let go of me. This makes it a bit hard to cook a meal. The easy solution would be to have Chuck do it, and sometimes that is the solution. But on the days he works late, that’s just not an option and I’m stuck figuring out how to cook a wholesome from scratch dinner on my own with a clingy toddler.
I’ve figured out that the best way to do this is to have him help as much as possible. He gets up in his kitchen helper stool and plays with some spoons while I chop vegetables. He also tries to eat everything I’m chopping. In this particular case he learned that raw onions are not his favorite. Then I play with him while everything else cooks. I just get up to give it a stir once in a while, and voila! Dinner!
This meal is one of my favorite way’s to use kale, mostly because Chuck is not a fan and he will actually eat this. Cooking down kale and combining it with something like ground beef is a great way to change its texture for those who find it unpalatable. I chop the kale into really small pieces so that it almost blends in with the beef and other veggies. If you are fan of the stuff like I am then don’t worry about chopping it so fine and just give it a rough go over.
Kale and Ground Beef Stir-Fry
- 1 tablespoon coconut oil
- 3 cloves of garlic chopped
- 1 thumb of ginger grated
- 1 small onion chopped
- 1 red pepper chopped
- 1 lb ground beef
- 1 small bunch kale stems removed and chopped fine
- 2 tablespoons soy sauce plus more to taste
- ½ cup beef broth
- Melt coconut oil over medium-high heat.
- Add garlic, ginger and onion and sauté for 1 to 2 minutes, until the onion is just translucent.
- Stir in the pepper, and ground beef, and cook, crumbling with a wooden spoon or spatula. Continue to cook and crumble until browned and cooked through, about 7 to 8 minutes.
- Stir in the kale until well incorporated.
- Add the broth and soy sauce. Cover and cook until the kale is darkened and wilted, about 2 to 3 minutes.
- Adjust seasonings and serve.