Beef and Kale Bowls

Servings 4 servings


  • 2 tablespoons olive oil
  • 2 pounds extra lean ground beef
  • Sea salt and freshly ground black pepper to taste
  • 1 1/2 teaspoons crushed red pepper flakes
  • 1 clove garlic minced
  • 2 large bunches kale stems removed and torn into bite sized pieces
  • 2 large lemons juiced


  • Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, salt and pepper, crushed red pepper flakes and garlic; cook, crumbling with a wooden spoon, for 3 to 4 minutes or until beef is mostly browned.
  • Add kale and continue to cook, stirring frequently, until kale has wilted and has become tender. Add lemon juice; cook for 1 to 2 minutes then season with salt and pepper to taste. Serve in bowls.


SERVING SUGGESTION: A relish tray of carrot and celery sticks, radishes, cucumber spears and grape tomatoes.
NUTRITION: Per Serving: 615 Calories; 46g Fat; 44g Protein; 7g Carbohydrate; 1g Dietary Fiber; 157mg Cholesterol; 165mg Sodium. Exchanges: 0 Grain (Starch); 6 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat. Points: 17
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