Hearty Greek Beef & Kale Bowls
with Spiced Cauliflower ’Rice’
Cooking time
10 minutes
Servings
2/4
Calories
580 /serving
Aromatic cauliflower ‘rice’ lays the foundation for a paleo-powered meal. Browned ground beef puts proteins front and centre, entwined with dark leafy lacinato kale. With a fresh squeeze of lemon and our heady Weekend on Mykonos seasonings, you’re there in 10.
We will send you:
- 340g Canadian-raised lean ground beef (high-protein serving)
- 1 Lemon
- 15ml Minced garlic
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 1 Bunch of lacinato kale
- 50g Diced onions
- 30ml Vegetable demi-glace
- 5g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)
You will need:
Large pan
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
34 g
Saturated Fat
11 g
Sodium
330 mg
Total Carb
29 g
Sugars
8 g
Protein
44 g
Fibre
8 g
Preparation
Sauté the cauliflower rice
In a medium pan, heat a drizzle of oil on medium-high. Add ½ the onions and ½ the garlic. Sauté, 30 sec. to 1 min., until fragrant. Add the cauliflower rice and sauté, 6 to 8 min., until softened; season with ½ the spices and S&P.
Cook the beef
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the remaining onions and garlic. Sauté, 30 sec. to 1 min., until fragrant. Add the beef*; season with the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Mise en place
Meanwhile, quarter the lemon. Remove the kale leaves from the stems; thinly slice the leaves.
Wilt the kale & make the sauce
To the pan of beef, add the kale, 1 tbsp water (double for 4 portions) and S&P. Cook, scraping up any browned bits, 1 to 3 min., until the the kale is beginning to soften. Add the demi-glace, juice of ½ the lemon wedges, ⅓ cup water (double for 4 portions) and S&P. Cook, stirring often, 2 to 3 min., until the kale has wilted and the liquid is slightly reduced.
Plate your dish
Divide the cauliflower rice between your bowls. Top with the beef-kale sauce. Garnish with the remaining lemon wedges. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
