Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.