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Beef Kale Scramble

Servings: 6


  • 3/4 lb cooked beef pot roast, steak, or other cooked lean meat, chopped or shredded
  • 1 tablespoon olive oil ghee or butter
  • 1 teaspoon curry powder
  • 1 teaspoon garlic powder
  • 1 bunch kale washed, thinly sliced, with stems
  • 2 tablespoons shallots thinly sliced
  • 1/2 cup red bell pepper diced
  • 8 large eggs
  • 1/4 cup fresh parsley chopped
  • 1/2 teaspoon kosher or sea salt


  • Heat a large, heavy skillet on medium heat; add the oil (or ghee/butter.)
    Add cooked beef to hot skillet and stir.
  • Add curry powder and garlic powder and stir.
    Raise heat to medium-high and add sliced kale, shallots and bell pepper.
  • Once kale is bright green and wilted, add the eggs and mix well.
    When eggs are cooked through, add parsley, salt and black pepper.
  • Portion roasted beets and yams (recipe link below) on individual plates (recipe below). Top with beef kale scramble and serve immediately.