Spicy Mexican Wilted Kale with Avocado Cream

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


  • 1 tablespoon ghee or use coconut oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 1/2 pounds ground beef
  • sea salt and freshly ground black pepper to taste, divided
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 2 medium limes juiced, divided
  • 6 cups baby kale wilted
  • 1 medium pickled jalapeno seeded and chopped
  • 1/2 cup chopped green onions
  • 1/2 cup chopped cilantro
  • 2 medium avocados peeled, pitted and cubed
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup full fat coconut milk


  • Melt the ghee (or coconut oil) in a large skillet over medium-high heat; add onion and garlic and cook until onion has softened. Add ground beef, breaking up the meat with a spoon, and cook until no longer pink; season with salt and pepper, and the oregano, cumin and the cayenne.
  • Pour half of the lime juice over the beef mixture then remove it from the heat and allow it to cool for 5 minutes.
  • Place the wilted kale in a large serving bowl; top with ground beef mixture, jalapeno, green onion and cilantro; set aside.
  • In a medium bowl, combine avocados with remaining salt, remaining pepper and remaining lime juice along with the garlic powder, onion powder and coconut milk. Using a fork, smash mixture until only small lumps remain; drizzle over the salad and serve.
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