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Spicy Mexican Wilted Kale with Avocado Cream
Votes: 0
Rating: 0
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Course Dinner
Cuisine SCD Sensitive
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Dinner
Cuisine SCD Sensitive
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. 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.
  2. Pour half of the lime juice over the beef mixture then remove it from the heat and allow it to cool for 5 minutes.
  3. Place the wilted kale in a large serving bowl; top with ground beef mixture, jalapeno, green onion and cilantro; set aside.
  4. 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.