GOUND BEEF SKILLET - GREEK STYLE

By michellecresta

Ingredients

• 450 g grassfed ground beef (1 pound)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 tsp Himalayan or unrefined sea salt
• 1/4 tsp freshly cracked black pepper
• 2 tbsp dried oregano
• 1 tbsp dried savory -– used dried basil and thyme
• 1 tbsp dried parsley
• 100 g kale, stems removed and chopped (120g = 1C) – used the washed bagged Organic Tuscan Kale from TJ – could have put more in to add more veges
• 100 g endives, chopped –
• 200 g goat feta cheese, crumbled (omit for strict paleo) – could not get goat feta – used half Mediterranean and half reg crumbled feta from TJ
• 1/4 cup sliced kalamata olives
• 1/4 cup sliced green olives

Preparation

Step 1

• 450g grassfed ground beef (1 pound)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ¼ tsp Himalayan or unrefined sea salt
• ¼ tsp freshly cracked black pepper
• 2 tbsp dried oregano
• 1 tbsp dried savory -– used dried basil and thyme
• 1 tbsp dried parsley
• 100g kale, stems removed and chopped (120g = 1C) – used the washed bagged Organic Tuscan Kale from TJ – could have put more in to add more veges
• 100g endives, chopped –
• 200g goat feta cheese, crumbled (omit for strict paleo) – could not get goat feta – used half Mediterranean and half reg crumbled feta from TJ
• ¼ cup sliced kalamata olives
• ¼ cup sliced green olives