Kale & Purple Cabbage Beef Hash
2 Tbsp Extra Virgin Olive Oil
1 lb Lean Ground Beef
1 tsp Sea Salt (divided)
1/2 tsp Dried Rosemary
1/2 tsp Dried Thyme
4 cups Kale Leaves (finely chopped)
4 cups Purple Cabbage (finely chopped)
Amount per serving
1Heat the oil in a large pan over medium heat. Once hot, add the ground beef, breaking it up as it cooks. Season with half of the salt, rosemary, and thyme. Cook for seven to eight minutes or until cooked through.
2Mix in the kale, cabbage, and remaining salt. Cook for four to five minutes or until the vegetables have softened. Divide into bowls and enjoy!
Leftovers:Refrigerate into an airtight container for up to three days.
Serving Size:One serving is approximately two cups.
More Flavor:Add garlic powder and/or onion powder.