So, last night I needed something quick to make for dinner but didn’t have much in the fridge and also didn’t have much time. What I DID have was 1 lb grass fed ground beef already cooked, bok choy from my co-op, peppers, 1/2 head purple cabbage and spinach.
So, here’s what you need:
For the beef dish:
1 lb grass fed ground beef
1 red bell pepper, diced
2 cloves crushed garlic
2 mini bok choy bunches (can substitute kale or chard)
1 tbsp coconut oil, olive oil or bacon fat
For the cabbage:
2-3 big handfuls of spinach (baby or otherwise. you can also use any other types of greens, kale, chard, etc)
1/4 or 1/2 head of purple cabbage (green cabbage is fine)
1-2 tbsp coconut oil, olive oil or bacon fat
2 cloves garlic, crushed
I already cooked the ground beef a few days ago so if it isn’t cooked already, brown the meat. While that is browning, chop the bell pepper. Then, cut the leafy tips off the bok choy and chop. Then, chop the stems like you would celery. Once browned, toss in the bell pepper, bok choy and garlic with the oil. After the pepper starts to turn a little orange in color and the bok choy stems start to wilt (about 7-10 minutes), add in the bok choy leaves and cook about another 5-7 minutes. Salt & pepper to taste.
If you like it spicy, add in cayenne pepper or any other spice that you like. My favorite is Emeril’s Southwest Essence. YUM!!
Melt or heat the oil in the pan over med/hi heat. Toss in the garlic and the cabbage. Stir cabbage until coated in oil. Once cabbage is slightly wilted, toss in the spinach. It will look like a lot of spinach but spinach cooks down drastically so don’t worry. Stir and toss until spinach is wilted. About 8-10 minutes.
Voila! There you go in 15 minutes or less!! 🙂