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.
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.
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? Talk about a convenient way to start your day right!
Heck, you could even use it as pizza crust if you wanted to. Now that you really have to try, if you haven’t already!
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! 😀
Gound Beef Skillet - Greek Style
- 1 lb grassfed ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ¼ tsp Himalayan salt
- ¼ tsp freshly ground black pepper
- 2 tbsp dried oregano
- 1 tbsp dried savory
- 1 tbsp dried parsley
- 3.5 oz kale, stems removed and chopped
- 3.5 oz endives, chopped
- 7 oz goat feta cheese, crumbled (omit for strict paleo)
- ¼ cup sliced kalamata olives
- ¼ cup sliced green olives
- 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.
- 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.
- Kill the heat and stir in half the goat cheese, if using.
- Sprinkle the olives on top, followed by the rest of the goat cheese.
- 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.
- 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.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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25 Comments on “Gound Beef Skillet – Greek Style”
I’m a big fan of skillet dinners and this one looks amazing! I love the Greek flavors. Beautiful dish!
Thank you Ali. And I LOVE your blog. A blog that is entirely dedicated to the art of spiralizing? I’m all for that! You have a new follower in me! 🙂
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. :/
Well, my dear, you are hereby officially invited for dinner tonight or any other night, for that matter. There. Please tell me that we can be friends now!
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!
Oh yum, I love the idea of Tzatziki with this. I shall give that a try, thanks for the inspiration!
Definitely saving this for dinner next week, sounds like the perfect pre-workout meal with all that protein!
I don’t see the recipe and I want to see it! This sounds good!
Oh, never mind. When my screen refreshed there is was. But I promise it wasn’t there before! 🙂
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! 😉
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!
Pleasure is all mine Tia and real happy to hear that you liked this recipe. Thank you so much for taking the time to let me know, too! I sincerely appreciate that! 🙂
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! 😀
YAY! So happy to hear that this dish was to your liking, Amanda, and thank YOU so much for taking the time to leave this awesome feedback. I sincerely appreciate that. You rock! 🙂
So where do you take your pictures? Or what I am really asking is what kind of light is it? These pics look like natural light, maybe outside. Just wondering.
The dish sounds fabulous too. I always struggle to use boring ground beef but your dishes make it yummy!
I always use natural lighting, Beth, and do most of my shoots in my dining room, in my real, day to day environment.
This looks really good; I’ll be trying this soon!
Tried this tonight (Omitted the cheese until after cooking it.).
In our house, anything that’s really good is considered a “do over”. This is a “do over”; everyone loved it!
Awesome! So very happy to hear, Marie. Thanks a bunch for letting me know, I truly appreciate it! 🙂
I made this tonight and it was delicious! My husband loved it too. I did sub turkey for the ground beef – only because that is what we had on hand, but I plan on trying it with the beef in the future. I also didn’t add quite as much feta (again, since we didn’t have that much on hand), and I ate it with some no-sugar added marinara sauce. Delicious!
I bet turkey was a fantastic substitution, Kayla! Real glad to hear the dish was to your liking, and thank you so much for taking the time to let me know. Getting positive feedback like that is always greatly appreciated! 😀
I made this tonight for dinner. I think it went over really well. I made some minor changes, due to what I had and allergies. I didn’t have kale so I used spinach. I didn’t have anything to substitute for the endive. It’s not something I’ve ever cooked before and I didn’t see this recipe until tonight so I couldn’t add it, this time. I added some Tzatziki seasonings, instead of all the seasonings you listed(just easier). I added the cheese and let it simmer on the stove. I didn’t add the olives until serving because my husband is allergic to them. It was delicious. 🙂
Glad to hear it was to your liking, Dawn! Thanks for the awesome feedback! 🙂
I’ve made this a few times with the root endive, because it’s all I knew about. My new grocery just gave me the leafy greens also spelled endive, but pronounced differently. Which one does your recipe call for?
I used the variety that’s also known as Belgian endive.