(Perhaps that has something to do with being sleep-deprived? Hmmm.)
Anyhow, I haven’t held down solid food since Friday, and yet those little kids just keep wanting to eat. Silly little people, don’t they know when Mama needs a break?
Anyhow, the care and feeding of kids aside, I’ve pretty much relegated everything to my sweet husband who never ceases to amaze. He was solo last week while we were out-of-town and said yesterday that he just wanted a real meal. Tonight, I tried to provide him just that.
It’s a one-pan meal, but don’t be tempted to just dump all the ingredients in at once. I lay out the steps in a particular way with the goal of really developing flavors.
You can use whatever greens you choose, but if you use spinach or chard then toss the greens in at the very end for a few minutes. The recipe, as written, calls for hardier greens such as kale or collards.
“Was this a recipe or did you just make it up?” hubby asked when he got home and dug in.
“A new recipe I made up,” I told him. “Is it good? Blog-worthy?”
“Awesome,” he said.
Mission accomplished. Times two.
- 1 pound ground beef (I used grassfed)
- 1 TBSP fat, divided (I used pork lard)
- 1 cup diced onions
- 2 cloves garlic, minced or pressed
- 2 cups greens, chopped or cut in chiffonade
- 2 cups diced, peeled sweet potato
- 1 cup bone broth / stock (I used chicken)
- salt + pepper to taste
- Prep all ingredients.
- Brown ground beef in very large skillet until fully cooked. Salt to taste.
- Remove beef and place in small bowl. Turn heat to medium-high.
- Add ½ TBSP fat to pan and melt.
- Add onions and cook until translucent.
- Add greens and garlic and stir to cook until greens are bright green and have just begun to soften. Salt to taste.
- Put greens and onion in a large bowl.
- Pour meat mixture over greens and onion to further soften the greens.
- Add remaining fat to skillet.
- When fat is hot, add sweet potatoes to the skillet. Let them sit without being stirred for a minute or so, to brown them on that side. Give them a quick stir and then leave them alone for a bit longer.
- When the sweet potatoes have nicely browned, add the stock, scrape bits off the skillet bottom, cover and turn to low.
- Cook until the sweet potatoes pierce easily with a fork.
- Remove cover, salt to taste, turn to high, and stir constantly, cooking until liquid is almost completely gone.
- Reduce heat and return the meat / onion / green mixture to the pan. Stir to combine.
- Warm, add additional salt and/or pepper, and serve hot.
Go see this post and other interesting pieces at Nourishing Joy Thank Goodness It’s Monday #23!