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.
Keywords: easy beef and kale skillet, keto