| 7 | 25 | 267 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 20 min | 4 |
| 454 gm | Ground Beef, 90% lean |
| 1 medium | Yellow onion (sliced) |
| 1 tbsp | Ginger root (peeled and grated) |
| 2 clove(s) | Garlic (minced) |
| 2 medium potato | Sweet potato (grated) |
| 2 cup | Curly kale (chopped (any type of kale)) |
| 1/2 tsp | Sea Salt (to taste) |
Heat a large skillet over medium/high heat and add the beef, onion, ginger, garlic, and sweet potatoes. Cover and cook for 10-15 minutes, stirring occasionally until the beef is cooked through and the sweet potatoes are soft.
Add the kale and cook for about 5 more minutes or until greens are wilted and stalks are soft.
Divide into bowls. Season with sea salt and enjoy!
Vegan and Vegetarian
Skip the beef. Saute the veggies in olive oil then add cooked lentils.
No Rapini
Use kale or broccoli instead.
Leftovers
Store leftovers in an airtight container in the fridge for up to three days.
| Vegetables | 1.7 |
