By Angelika Hanna
I love to incorporate kale in my meals – whether it is a soup or a stew – in the winter time. There are a few reasons, besides ‘delicious’ why I like to use kale: It is healthy and it is one of the few vegetables that is available fresh in the winter time in Canadian grocery stores. Most vegetables that are imported look pretty sad: dry and wilted, once it arrives in our stores – to say the least. Kale is a tough vegetable with a lengthy endurance.
I used a mixture of brown and wild rice for this dish. That’s where the purple-ish color comes from.
Prep Time: 30 min
Cook Time: 40 min
Total Time: 1 hr 10 min
Yield: 4 servings
Cuisine: German/North American/Canadian
Author: Angelika Hanna / Zest4Food
- 1 1/2 pound lean ground beef
- 1/2 tbsp vegetable or canola oil
- 2 medium-sized cooking onions
- 1 garlic clove, minced (optional)
- 1 celery stalk, sliced
- 1 small parsnip
- 1 medium-sized carrot, sliced
- 1 medium-sized tomato
- 1 tbsp tomato paste
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 1/2 -2 cups kale, finely chopped
- In a large non-stick skillet/frying pan, heat the oil over medium-high heat and add your lean ground beef.
- Once the meat is light brown, season with salt, freshly ground pepper to taste. Stir well.
- Add the onions. Stir the onions into the meat. Cook until the onions are translucent.
- Add garlic (optional) and cook approx. 1 min.
- Add all the other vegetables (celery, carrot, parsnip, tomato). Stir the vegetables into the meat. Reduce heat to medium.
- Cook your meat-vegetable mix for approx. 5 min, stirring occasionally.
- Sample for more salt and pepper. Adjust to your personal taste.
- Add the tomato paste.
- Simmer over low-medium heat for approx. 30 min. or until the vegetables are soft according to your taste.
- Add the kale during the last 10 min. of the cooking time.
Serve with brown and wild rice. (Cook the rice according to your package directions.)