Читать книгу Healthy Cooking Recipes: Clean Eating Edition: Quinoa Recipes, Superfoods and Smoothies - Speedy Publishing - Страница 35

Number of servings: 6 - 8

Ingredients:

1lb lean ground beef

4 cups chopped kale

4 cups shredded Savoy cabbage

3 large tomatoes, diced

6 cloves of garlic, minced or crushed

2 jalapeno peppers, diced (remove seeds for a milder taste)

1 medium sized yellow onion, diced

1 large red bell pepper, sliced

1 cup sliced mushrooms (crimini or button)

1 cup sliced okra (optional)

4 cups water

juice of 1 lemon

3 tbsp apple cider vinegar

3 tbsp soy sauce or Bragg’s liquid aminos

2 tbsp olive oil (use extra virgin olive oil)

2 tsp thyme

Salt and black pepper, to taste

Preparation:

In a large, heavy stock pot, sauté the onions, garlic, jalapeno peppers and okra in 2 tbsp olive oil until the onions and garlic are fragrant and begin to turn translucent, about 3 minutes over medium heat. Stir regularly to prevent burning.

Add the ground beef, lemon juice and soy sauce and continue cooking until the ground beef is cooked through, 5 – 7 minutes. Add the diced tomatoes and water and bring to a low boil. Add the Savoy cabbage, kale and mushrooms and reduce to a simmer. Cook, covered, for 30 – 45 minutes; keep warm until ready to serve.