In my first draft of this post, my opening line was: “Looking for a creative way to tame your overgrown herb garden?”
Who says that? That definitely wasn’t me talking. Sometimes when I sit down to blog, my head stays in work mode and my words come out in “Click Bait Speak.” (I’m a Blog Writer for a nonprofit so I’m all about those clicks.)
Rest assured I’m no hip urban gardener, and I certainly don’t have an herb overgrowth problem. I mostly make due with clippings from my neighbor’s rosemary bush. (It’s landscaping, she’ll never know.)
If you’re anything like me, herbs are usually a splurge item. Two dollars (or more) a pop adds up quick! But lucky for us, herbs are going on sale left and right this time of year. Before I dive into today’s herby dish, though, you’ll need to check out my Paleo Pesto recipe and whip up a jar for yourself. Then, you can make this:
Paired with bright herbs, vibrant greens and zesty lime juice, the ground beef in this dish is perfectly filling and refreshing for summer. A hat tip to my Autoimmune Paleo pal, Mickey Trescott, for the inspiration on this one!
In America, we usually pair beef with heartier flavors and vegetables, like in pot roast and shepherd’s pie. But this recipe lightens it up, taking cues from Asian stir-fry cooking. Think of it like a lazy lady’s beef stir fry; one pan, one package of GB, and 20 minutes is all you need.
You may have noticed that I don’t have too many quick and easy meals on the blog because I’m generally a big-batch cook. This recipe is a great one for those nights when you want something fresh and simple but don’t have lots of time to prep.
Of course, if you know me by now you know that even though I’m technically cooking for one, I almost never make just one meal at a time. The recipe below will leave you with at least one plate of leftovers.
- 1 lb grass-fed ground beef
- ¼ tsp crushed red pepper flakes
- 1 tsp cumin
- ½ tsp salt
- ⅔ cup Paleo Pesto (link to recipe below)
- 6 large savoy cabbage leaves, chopped
- 2 large handfuls baby kale
- 3-4 sprigs cilantro, chopped (optional)
- Juice of 1 lime
- Pre-heat a skillet over medium-high for just a minute or two. As soon as it’s ready, toss in the ground beef, breaking it up with a wooden spatula as it browns.
- Halfway through cooking, season meat with red pepper flakes, cumin and salt and stir well.
- Before beef has finished browning, turn heat to medium and add the chopped cabbage. Cover and cook until soft, about 5 minutes.
- Add kale and pesto to the mix and stir to coat evenly.
- Once the greens are wilted, remove skillet from heat and toss in chopped cilantro (if desired).
- Finish off with a squeeze of fresh lime juice and serve warm.
You can find my low-FODMAP Paleo Pesto recipe right here!
What are your one-pan summer go-tos?