Summer meals tend to be grill heavy, but after burgers and steaks almost every day, one can get weary of the same preparation. How about a change of pace?
Using fresh or frozen kale, take a bunch and chop (if fresh) and set aside; you can also use pre-cut bagged kale too. Peel and chop 5 carrots, 1 onion, and if you happen to have 2 yellow squashes or zucchinis, chop those also, but they’re optional. Mince 4 cloves of garlic. Chop 1 or 2 plum tomatoes. If you don’t like tomatoes, replace this part with a sprinkle of lemon juice or zest. If you go the lemon route, just add this ingredient after everything is cooked.
Using a big skillet, put in 1-2 tbsp of cooking oil (I use coconut oil; you can use olive oil, or high oleic safflower, sunflower, or avocado oil, whichever you prefer). Over medium heat, sauté the garlic; after a half minute, put in the onion. After about a minute, put in the carrots and the optional squashes/zucchinis. When they are tender according to your preference, put in the kale, cooked ground beef, and the tomatoes. If at any point of cooking the vegetables and/or adding the kale and beef, the mixture starts to stick to the skillet, put in a ¼ cup of water. Just put enough water for the mixture not to stick to the skillet. Always maintain the temperature at medium or low medium to prevent sticking. Stir all ingredients until fully heated through. Don’t overcook the kale though. Remember the less cooked the kale, the better you can avail of its nutrients. A minute before turning off the stove, put in 1-2 tbsp of Bragg Liquid Aminos, tamari sauce, or soy sauce, and stir well.
Serve over brown rice mixed with wild rice, or brown rice mixed with quinoa. If you don’t like rice, then mix with cooked orzo using olive oil laced with roasted garlic stirred in. If you prefer bread, use Pain de Campagne. What sets this bread apart from other artisanal breads is this contains dark rye flour, greatly making a difference in texture and taste.