Here is a wonderfully easy recipe that takes relatively little prep time and utilizes ingredients that I usually have on hand in my kitchen. It's very forgiving and substitutes and omissions can be made without a problem. I'm not a fan of kale, but this is a painless way to get some of that leafy green goodness into a dish.
Ingredients
1 pound grass fed ground beef
4 potatoes, sliced
1 onion, chopped
1 bunch kale, ripped into bite sized pieces
1 cup chicken stock
Worchestershire sauce
Garlic powder
Sea Salt
Pepper
1/4 grass fed cheddar cheese, shredded
Directions
1. Brown the ground beef and onion in a heavy skillet. Season with salt, pepper, and garlic powder to taste.. Remove from skillet and set aside.
2. Turn heat on skillet to medium. Add the potatoes, kale, and stock to the skillet and cover. Cook until potatoes are tender. Make sure your stock doesn't run dry.
3. When the potatoes are done, add the beef and onion mixture back in, along with a splash of worchestershire sauce. Turn off the heat and mix it all together. Sprinkle the cheese over the top and add the lid for a another minute until melted.
Mom Tips
* If you don't have stock, you can use water. If you don't have kale you can use spinach (but don't add it in until the last two minutes of cooking the potatoes). I've accidentally left out the worchestershire sauce on several occasions and it turns out just fine. Purple potatoes make this dish quite pretty!
