Gound Beef Skillet – Greek Style

While I was in Cuba, there was this one night where they organized a special dinner for all the repeat guests, i.e. all the people who had already visited the hotel in the past.

That night, I got to sit down at the same table with a bunch of fellow Québécois and, funny thing is, one of them also happened to have her own webpage where she logs all her favorite culinary creations and photos.

Needless to say we started talking about food, photography and all that we like to eat and cook!

One of the guests asked me what my favorite ingredient to cook with was, and without even thinking about it, I heard myself respond: ground beef.

Greek Style Ground Beef Skillet | by Sonia! The Healthy Foodie

They were a bit surprised with my answer and quite frankly, so was I… (Had I been asked that very same question last year, ground beef would’ve been the last thing to cross my mind and chances are, I’d have replied, just as rapidly, Greek yogurt.)

Pretty soon, though, we all came to agree that ground beef truly is one of the most versatile, affordable, convenient and easy to use ingredient there is out there. Very well worthy of being so high on one’s list of preferred food items list.

Greek Style Ground Beef Skillet | by Sonia! The Healthy Foodie

Think of  it: ground beef can really be made / shaped into an infinite amount of dishes, not just patties or meatballs! It can be enjoyed hot or cold, morning, day or night. It can be turned into something extremely fancy or totally super rustic.

Ever had a real Ground Beef Egg Muffin? Me neither, but I certainly intend to, and sooner than later.

Heck, some people even use it as pizza crust. Now that, I really have to try!

Greek Inspiration Ground Beef Skillet | by Sonia! The Healthy Foodie

Ground beef is the one meat that will always take me out of trouble when the fridge is practically empty. I know it’s done miracles for me this week. I’m very grateful to have a fairly good supply of the stuff in my freezer.

Now, I chose to add crumbled Goat Feta Cheese to this skillet just because, frankly, I happen to love the stuff and had a really bad craving for it. And since dairy is a thing that I still do from time to time, as in a couple of times a month, I thought I would indulge a little.

If you, however, prefer to stay away from cheese altogether, I’m sure you can very well leave it out without completely defacing the dish.

Oh, and if you happen to have ground lamb on hand, by all means, use it. I’m absolutely positive that it would be a total winner here. For after all, who says you absolutely have to stick to ground beef all the time? Pretty often, any ground meat will do and a making a quick switch will result in a totally new experience.

So go on, experiment and have fun with your ground meat.

Just make sure you get it from a sustainable source! :D

Gound Beef Skillet - Greek Style

Yield: Serves 3-4

NF based on 1 of 3 servings

Gound Beef Skillet - Greek Style

INGREDIENTS

  • 450g grassfed ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • ¼ tsp Himalayan or unrefined sea salt
  • ¼ tsp freshly cracked black pepper
  • 2 tbsp dried oregano
  • 1 tbsp dried savory
  • 1 tbsp dried parsley
  • 100g kale, stems removed and chopped
  • 100g endives, chopped
  • 200g goat feta cheese, crumbled (omit for strict paleo)
  • ¼ cup sliced kalamata olives
  • ¼ cup sliced green olives

INSTRUCTIONS

  1. Add a little bit of cooking lard or ghee to a heavy skillet (cast iron preferred) set over medium high heat. When the fat is nice and hot, add onion, garlic and salt and pepper and cook until fragrant and softened, about 2-3 minutes.
  2. Add ground beef and continue cooking until the beef is completely brown. Add kale, endives, oregano, savory and parsley and stir well. Set heat to medium and continue cooking until kale is dark green and wilted, about 3-4 minutes.
  3. Kill the heat and stir in half the goat cheese, if using.
  4. Sprinkle the olives on top, followed by the rest of the goat cheese.
  5. Set in the oven on broil for a few minutes, until the olives start to wrinkle slightly and the cheese takes a light golden coloration.
  6. Serve piping hot and drizzle generously with extra-virgin olive oil. For a bit of an added kick, sprinkle a little bit of hot pepper flakes all over the top.
http://thehealthyfoodie.com/gound-beef-skillet-greek-style/

Greek Style Breakfast Skillet | by Sonia! The Healthy Foodie

Greek Style Breakfast Skillet | by Sonia! The Healthy Foodie

Greek Inspiration Ground Beef Skillet | by Sonia! The Healthy Foodie

Greek Inspiration Ground Beef Skillet | by Sonia! The Healthy Foodie

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Comments

  1. says

    Anything with olives and feta cheese is a winner for me, but you didn’t stop there you Miss Healthy Foodie…you went one step further and added ground beef AND kale!
    So now you have but one option: Invite me over for dinner tonight. Otherwise we can never be friends. Ever. :/

  2. Einar Johnson says

    Great recipe. Took it a step further and stuffed the dish into some nice toasted pita break with taziki at the bottom and top. Really was delicious. Filling yet light. Thanks again for sharing this!

      • says

        Sorry about that, Bebe. You didn’t imagine it. The plugin in which the recipes are written is currently creating conflict with the latest version of WordPress, so I have to disable it once in a while in order to work on new material. Never for more than a couple of minutes, but if one happens to be visiting during that time, then they can’t see the recipe… Guess you happened to visit during one of those few minutes! ;)

  3. Tia says

    Hi! I am new to the pale lifestyle and it is really helping me. I have celiac disease and have never felt as strong and healthy as I do now. I was getting into a meatball/taco salad rut…not experimenting with ground meat recipes. This recipe is the best thing I have made in a long time for myself! I love cooking for others, but can struggle to actually cook for myself and not just repeat the same meals…this is a winner! I just cut the ingredients down to roughly a third of each…delish! Subs swiss chard, as that is what I had…Thank you so much for the recipe inspirations!

  4. Amanda says

    Thank you so much for this recipe! I made it tonight with a few variations based on what I had at the house, but it was exceptional! I made some steamed Normandy veggies with garlic and a squeeze of fresh lemon and used that as a “base” for the skillet meal to sit on top of. Will be adding this to my stash of new recipes we love! Thanks for helping out a n00b Paleo-ist! :D

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