Here is a great scramble, (or should I call it an egg-less scramble) for a great meal to eat right away and have extra for a quick breakfast to warm up. The addition of cilantro gives the beef a little kick that I like, and considering there isn't much to play with as far as ingredients go in this diet to "kick it up," cilantro is becoming a hit with me.
As a former vegan and raw vegan, getting used to beef with this way of eating is challenging for me. Other meats not so much, but beef is never a meat I would pick first on a menu. Scrambles like this, however, make it less of a thought process and more of a convenience food I can count on. This is tasty and good hot or cold from the fridge. I like to actually eat it cold on a hot day. I feel good about the omega 3's I am getting from the grass-fed beef, and the minerals I am also eating from the greens. The mushrooms and zucchini keep it moist, since the meat can get dry, and add volume to the dish. I hope you like it.
1 lb grass fed ground beef
4 handfuls baby greens like chard, kale, arugula and spinach
3 scallions green part only, chopped
2 zucchini cut into quarter moons
2 cups button mushrooms, chopped
1 tsp thyme
1-2 tsp sage
bunch of cilantro
salt and pepper
bacon lard (optional)
Heat skillet on medium high heat and cook ground beef until browned. Drain fat. Add in if you want some bacon lard for flavor, about 1-2 tsp. Add in the zucchini and mushrooms and sprinkle salt and pepper to encourage the vegetables to sweat and lose some moisture here. Add scallion and herbs and cook until the vegetables are soft and tender. About 10 minutes. Reduce heat to medium and add in the greens. Cook until greens are wilted and then add more salt and pepper to taste. Serve in bowls and garnish with cilantro.