My minced beef and kale relish. See recipes for My minced beef and kale relish too. Tender Tuscan kale, ground beef, bell peppers, sun dried tomatoes and lemon give this easy, keto-friendly Beef and Kale Skillet tons of flavor! After posting this Keto Sheet Pan Pizza recipe a couple of weeks ago, lots of you told us you wanted us to post more keto recipes.

My minced beef and kale relish Our recipes are for those looking to master the basics, the classics or the I've-never-cooked-this-before-but-really-want-to. We start with nutrient-dense, unprocessed ingredients and seasonal whole foods to turn even the easiest weeknight meal into a form of creative, delicious expression. The kitchen is where we can stop to connect with the here and now, and bring recipes to life through.

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Ingredients - My minced beef and kale relish:

Prepare 150 g of ground beef.
Provide 2 cloves of garlic minced.
Give 1/2 - medium onion chopped.
You need 2 for medium tomatoes chopped.
Require 1/4 cup for water.
Prepare salt and pepper.
You need for kale or spinach as you need.
You need 2 tablespoon oil.

Ground Beef with Kale and Mushrooms is perfect for dinner but also tastes great warmed up for breakfast or lunch the next day. I often grab leftovers for breakfast just to give myself a break from eggs or smoothies! I keep a hotplate at work to re-warm dishes like these for a healthful, filling lunch. This is another big advantage of this ground beef kale casserole: leftovers keep well in the fridge, in an airtight container.

My minced beef and kale relish making process:

In a pan add oil and the ground beef till brown.
Add the minced garlic till cooked add the onions and cook till they are soft.
Add the tomatoes into the pan cook three minutes and add the water and cook till it’s thick and aromatic and adjust seasonings.
Add the spinach or kale to the pot and cook but leave the veggies green for a vibrant dish.
My kids always these are like tacos So we eat with tortillas for a delicious dinner.

You can also freeze them, preferably in individual portions, for up to three months. Bacon, onions and pickles are wrapped in thin slices of flank steak, browned in butter, then simmered in beef broth. It literally takes me less than twenty minutes to make the meal which works when I do not feel like slaving away at the stove, which is often. I grabbed it -trying to figure out what else. Found some forgotten kale in a drawer and knew well enough to always have a sweet potato in hand.

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