Beef Kale Scramble

Beef Kale Scramble
Print Recipe
Servings
6
Servings
6
Beef Kale Scramble
Print Recipe
Servings
6
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
Servings:
Instructions
  1. Heat a large, heavy skillet on medium heat; add the oil (or ghee/butter.) Add cooked beef to hot skillet and stir.
  2. Add curry powder and garlic powder and stir. Raise heat to medium-high and add sliced kale, shallots and bell pepper.
  3. Once kale is bright green and wilted, add the eggs and mix well. When eggs are cooked through, add parsley, salt and black pepper.
  4. Portion roasted beets and yams (recipe link below) on individual plates (recipe below). Top with beef kale scramble and serve immediately.
Recipe Notes
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