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Tender Tuscan kale, ground beef, bell peppers, sun dried tomatoes and lemon give this easy, keto-friendly Beef and Kale Skillet tons of flavor!
The verdict is in! After posting this Keto Sheet Pan Pizza recipe a couple of weeks ago, lots of you told us you wanted us to post more keto recipes. Today’s Beef and Kale Skillet is another delicious recipe that will nicely fit into a keto or low-carb eating plan.
But even if you aren’t counting your carbs these days, this Beef and Kale Skillet is just simply delicious, easy to prep, loaded with lots of healthy vegetables, and a meal that everyone will love.
How do you make this Beef and Kale Skillet?
This easy Beef and Kale Skillet is a one-pan meal – so start with a large, covered skillet.
In the skillet, sauté red onion, red bell pepper, diced sun dried tomatoes, and garlic in extra virgin olive oil, and cook until the vegetables start to soften.
Next, add ground beef and seasonings, and cook until the meat is browned.
Finally, add rinsed and chopped Tuscan kale, plus fresh lemon juice. Cover the skillet and cook until the kale is wilted – about 5 minutes or so. Remove the cover and simmer until the liquid in the pan has evaporated.
Last step – sprinkle some shredded, sharp cheddar cheese on top and cover again until it melts. Then serve your Beef and Kale Skillet immediately.
Can I use curly kale or other greens in this recipe?
Yes, although we personally prefer the taste and texture of Tuscan kale (also called dinosaur or lacinato kale). Curly green kale can take longer to cook than Tuscan kale so plan accordingly.
You can also swap in other greens such as Swiss chard, collard greens or turnip greens. (Just be sure to check the carb counts for any substitutions you make.)
What can I serve with this Beef and Kale Skillet?
- A simple spring mix salad with our Favorite Vinaigrette (swap in a couple of Stevia drops (unflavored) for the granulated sugar if you are keto)
- Cauliflower Puree
- Broccoli Rabe
- Mashed Cauliflower and Spinach
You may enjoy these other Kale recipes:
- Tuscan Kale Pesto
- Lemon Basil Chicken with Tuscan Kale and Cauliflower Rice
- Massaged Kale
- Tuscan Kale with Garlic Tomatoes
- Garlicky Tuscan Kale
2 tablespoons extra virgin olive oil
½ cup red onion, diced
½ red bell pepper, diced
2 tablespoons sun dried tomatoes, diced small
1 tablespoon fresh garlic, minced
½ pound ground beef 70/30 (if you can’t find 70/30, 80/20 is fine, but more fat is better on a keto diet)
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 ½ teaspoons dry oregano
1 ½ teaspoons ground cumin
4 cups Tuscan kale, chopped and packed (rinse well and leave in colander wet)
Juice of one lemon
2/3 cup sharp cheddar cheese, shredded
In a large skillet, heat olive oil over medium heat then add onion, bell pepper, sun dried tomatoes and garlic and saute for three minutes.
Add ground beef, salt, pepper, oregano and cumin and cook until browned, about two minutes.
Add the wet kale and the lemon juice and lower to medium low and cover.
Cook about five minutes until the kale has wilted. Remove cover, raise heat to medium and cook to evaporate liquid, about 2-3 minutes.
Sprinkle on cheese, cover and remove from heat. Wait two minutes and serve.
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