
Nutrition Facts
Beef Kale Scramble
Amount per Serving
Calories
204
% Daily Value*
Fat
11
g
17
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Cholesterol
255
mg
85
%
Sodium
330
mg
14
%
Potassium
438
mg
13
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
21
g
42
%
Vitamin A
3084
IU
62
%
Vitamin C
45
mg
55
%
Calcium
82
mg
8
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Beef Kale Scramble
Servings: 6
Ingredients
- 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
Instructions
- 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.
Notes
Beets & Sweets aka Roasted Beets and Yams https://chefmarshallobrien.com/recipe/roasted-beets-and-sweet-yams/