This is it. An absolutely perfectly flavorful and juicy ground beef skillet that actually makes me want to eat ground beef. The creaminess of the feta, with the tartness of the lemon juice and the saltiness of the olives make this a dish that I cannot wait to make again.
I don’t know about you, but I absolutely love olives. They are really one of those foods that people either love or strongly despise. I have yet to meet anyone who is “on the fence,” about olives. But, I just can’t get enough. Every time I cook with olives, half never make it to the dish. Salty and soft, they make the perfect snack. And there is nothing that I love more than a muffuletta sandwhich, next time I’ll be making my own Paleo focaccia bread so I can make muffulettas a part of my life again!
But for now, I’ll get the delilcious tapenade flavor in this easy to make ground beef skillet.
What You Need
1lb grass fed ground beef
1 small yellow onion, diced
2 cloves minced garlic
¼ tsp sea salt
¼ tsp black pepper
2 tbs oregano
1 tsp tarragon
1 tbs parsley
2 cups kale, stems removed and chopped
2 cups endives, chopped
½ cup feta cheese, crumbled
1/2 cup Kalamata olives, chopped
1/2 cup sliced green olives
4 artichoke hearts, chopped
6 sun dried tomatoes, cut in ½
1 tbs lemon juice
What to Do
Heat a skillet over medium heat and add a couple tablespoons of olive oil. Add ground beef and cook until 80% done. Then add garlic, onions, salt and pepper.
Once meat is cooked through and onions are softening, add kale and endives and cook until wilted.
Add olives, feta, artichokes, tomatoes and lemon juice and mix well. Once the feta starts to melt, remove from heat squeeze a couple more drops of lemon on top and enjoy!
