Skillet Potato Recipe | Quick + Easy

This skillet potato recipe has been a staple in my house here lately! It's quick, easy, and super yummy! Plus, it goes with just about everything. Here's how you make it!

 

Skillet Potatoes

Ingredients

• 2.5 pounds potatoes (about 4 large), diced into 1/2 inch pieces
• 2-3 tablespoons pastured lard or other cooking fat
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper (optional)
• 1/2 teaspoon salt

Directions

1. Heat lard or fat of choice in a medium cast iron skillet.
2. Once the skillet is hot, add potatoes and spices. Stir until spices are evenly incorporated.
3. Reduce heat to medium low and cook, stirring occasionally, for about 15 minutes, or until potatoes are cooked through. Serve.

Sarah Moran is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

What I Eat In a Day | Healthy Meal Ideas from a Dietitian

Ever wonder what a dietitian eats? Wonder no more! Here's everything I ate on a day in January. I hope this gives you inspiration for real food meals and a better idea of what meal time looks like in my house.

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KITCHEN GADGETS USED

Global 8" Chef's knife Global paring knife OXO salad spinner Cast iron skillet (13.25 inch)

Sarah Moran is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

3 Valentine's Day Chocolate Recipes | Easy + Simple

Valentine's Day is almost here and nothing says "I love you" like a homemade gift. Here are three delicious homemade chocolate recipes that are simple and easy to make: chocolate dipped figs, chocolate almond clusters, and heart-shaped peanut butter cups.

Chocolate Dipped Figs

Ingredients

2 ounces

chocolate chips, melted

12 dried figs

Directions

1. Line a baking sheet or small cutting board with parchment paper.
2. Holding the stem, dip a fig in the melted chocolate. Allow excess chocolate to drip off and place the fig firmly on the lined baking sheet. Repeat with the remaining figs.
3. Refrigerate the figs until the chocolate has hardened, about 10 minutes.
4. Remove the figs from the baking sheet and enjoy or store in the refrigerator.

Chocolate Almond Clusters

Ingredients

8 ounces chocolate chips, melted

1 cup raw almonds

Sea salt

Directions

1. Add almonds to melted chocolate and mix until evenly distributed.
2. Spoon dollops of chocolate almond mixture onto a lined baking sheet.
3. Sprinkle clusters with sea salt.
4. Refrigerate until clusters have hardened, about 20 minutes.
5. Remove clusters from baking sheet and enjoy or store in the refrigerator.

Heart-Shaped Peanut Butter Cups

Note: Quantities vary depending on the mold you use. These are the quantities for my mold.

Ingredients

10 ounces chocolate chips, melted

1/4 cup creamy natural peanut butter

Directions

1. Fill the heart-shaped molds about halfway with the melted chocolate.
2. Place the mold in the the freezer for 10 minutes, or until the chocolate has solidified.
3. Spoon about a teaspoon of peanut butter into the center of each heart, being careful not to let it touch the edges of the mold.
4. Cover the peanut butter with the remaining melted chocolate and tap the mold on the counter a few times to even out the chocolate's surface.
5. Place the mold in the freezer for 30 minutes, or until the peanut butter hearts have solidified.
6. Take the mold out the the freezer, carefully remove the peanut butter hearts from the mold, and enjoy or store in the refrigerator.

Get the mold I used for the this recipe here.

Sarah Moran is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Chili Recipe for the Super Bowl | Smoky and Delicious

A group chili recipe is a must have! Chili is such a warm and cozy food and the perfect thing to have on a cold day or bring to a party. Plus, this chili has a secret ingredient that makes it smoky and extra yummy!

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Smoky Chili Recipe

Ingredients

1 tablespoon cooking fat (pastured lard, grass-fed butter, coconut oil, etc.)

1 medium onion, diced

2 pounds grass-fed ground beef

4 cloves garlic, minced

1 tablespoon paprika

1 teaspoon ground cumin

1 teaspoon salt

1 chipotle in adobo sauce, minced

(2) 28 ounce cans diced tomatoes

1.5 cups dry kidney beans, soaked and cooked (about 3 cups cooked beans)

1.5 cups dry black beans, soaked and cooked (about 3 cups cooked beans)

1 quart water or beef broth

Directions

1. In a large soup pot, heat cooking fat over medium heat.
2. Add onion to pot and cook, stirring occasionally, until soft and translucent, about 5 minutes.
3. Add ground beef, garlic, spices, and salt and cook until beef is browned.
4. Add chipotle in adobo sauce, diced tomatoes, beans, and water/broth to pot and stir to distribute ingredients. Bring to a simmer and cook, partially covered, for 30 minutes.
5. Serve chili, with toppings if desired.

The Kale Recipe You NEED to Know

 

Kale has gotten quite the reputation as a super food, but if you don't know how to prepare it you might end up with something tough and bitter. In this video I'm showing you my favorite way to prepare and eat kale that can be the base for whatever kind of kale salad you want to make. You can eat it as is or dress it up however you like.Kale has gotten quite the reputation as a super food, but if you don't know how to prepare it you might end up with something tough and bitter. In this video I'm showing you my favorite way to prepare and eat kale that can be the base for whatever kind of kale salad you want to make. You can eat it as is or dress it up however you like.

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Massaged Kale Salad

Ingredients

2 bunches kale

1 teaspoon salt

1-2 tablespoons lemon juice (or other acid such as apple cider vinegar or red wine vinegar)

1 tablespoon extra virgin olive oil

Directions

1. Remove kale from stems and rinse to remove any dirt. Allow kale to dry.
2. Add kale to a large bowl with 1 teaspoon of salt and 1 tablespoon of lemon juice.
3. Massage kale for about 5 minutes. The kale should wilt and become less bitter. Add extra lemon juice if needed (some tougher varieties of kale may require more acid to break down).
4. Add 1 tablespoon extra virgin olive oil to kale and toss to distribute.
5. Serve as is or add other toppings as desired.

Asparagus Frittata | Mother's Day Recipe

Mother's Day is right around the corner and what better way to celebrate your mother than a delicious homemade meal! This frittata is simple and quick to make and uses one of my favorite spring foods: asparagus.

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Asparagus Frittata

Ingredients

2 spring onions, white and green parts thinly sliced

1 pound asparagus, trimmed and cut into 1.5 inch pieces

8 large eggs

1/2 teaspoon salt

pepper to taste

Butter or other fat for cooking vegetables and greasing cast iron skillet

Directions

1. Heat butter or fat of choice in a skillet over medium heat. Add onions and cook, stirring frequently, until soft and translucent, about 5 minutes. Remove cooked onions from pan and set aside.
2. Add more butter to your skillet and cook asparagus until crisp tender and bright green, about 5 minutes. Remove cooked asparagus from pan and set aside.
3. Add eggs, salt, and pepper to a large bowl and whisk thoroughly.
4. Add cooked onions and asparagus to the beaten eggs and mix until everything is evenly distributed.
5. Grease a cast iron skillet with butter, lard, coconut oil or other fat and heat over medium high heat. Add egg and vegetable mixture to the hot skillet and turn heat down to medium low. Cook until the edges of the frittata are set and pull away from the skillet, about 10 minutes. The center of the frittata will still be liquid at this point.
6. Set your broiler to low and place the skillet directly under the broiler. Cook until the frittata is cooked through and the top is golden brown, about 3-5 minutes. Watch closely during this stage to make sure that the frittata doesn't accidentally burn.
7. Remove frittata from oven, allow to cool slightly, slice, and serve. I like to cut mine into 8 slices.

Healthy Snack Idea | Only 2 Ingredients!

Today I'm sharing one of my favorite quick and easy healthy snacks. It's the perfect option for when you're in a hurry or are craving something a little sweet.

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Recipe: Vegetable Chickpea Soup

This soup is perfect for the transition between winter and spring. It's on the lighter side of things, but is still comforting and warm while you wait for the weather to make up it's mind. It all comes together quickly without any sacrifice in flavor thanks to homemade broth. If you still haven't tried to make slow cooker stock, you gotta do it! It's super easy, requires very little active time, and is a great way to stretch your food dollars. Plus, it tastes amazing and gives this fast dinner the flavor of something that's been cooking away all day long.

Ingredients

2 tablespoons olive oil

1 large onion, diced (avoid onion tears with this tip)

3 cloves garlic, minced

1 lb carrots, sliced on a bias

4 large ribs of celery and their greens, chopped

28 ounce canned diced tomatoes

1.5 cups cooked chickpeas

1 teaspoon dried thyme

1/2 teaspoon salt

Freshly ground pepper

10-12 cups homemade vegetable or chicken broth (I usually end up with around 11 cups when I make slow-cooker stock)

Directions

1. Heat oil in a large soup pot over medium heat. Once oil is hot, add onions and cook, stirring frequently, until translucent, about 3-5 minutes.
2. Add garlic to the pot and cook for 30 seconds, stirring constantly.
3. Add carrots and stir to incorporate. Cook for 2-3 minutes. Repeat with celery.
4. Add chickpeas, thyme, salt, pepper, and tomatoes and stir to distribute all of the ingredients evenly. Add vegetable or chicken broth to the pot and cover.
5. Bring the soup to a boil, and then reduce the heat to simmer until the vegetable are crisp tender, about 15 minutes. Be sure to stir the soup well when serving, so all of the chickpeas don't end up at the bottom of your pot.

If you make this, be sure to send me a picture on Facebook, Twitter, or Instagram! And don't forget to share it with your friends!

Recipe: Banana Almond Smoothie

I generally try to see tropical fruits like bananas, pineapple, and mango as specialty items in my diet, rather than staples. After all, they come from a long ways away and I try to stick with local foods as much as possible. Local foods taste better, have more nutrients, and are generally suited to support your body in the unique elements of your climate. With that said, nothing is perfect and I have been on quite the banana kick here recently.

This smoothie has become a staple for me over past few weeks and I'm just going with it. In this recipe, I use almond butter instead of the more traditional peanut butter and add in some cinnamon for a little twist.

Ingredients

1 large banana

1 tablespoon almond butter

1/4 teaspoon cinnamon

3/4 cup milk

Directions

1. Add all ingredients to a blender and blend until smooth. Enjoy as an on-the-go breakfast or a substantial snack.

Recipe: Feta Red Onion Frittata

Frittatas are one of my favorite dinners because they are quick, easy, and can be adapted to your tastes or whatever you happen to have on hand. Plus, the leftovers can serve as breakfast, making it the ultimate when it comes to versatility. In this version, I combine caramelized red onion with feta cheese, giving a little hint of sweet and salty in each bite.

Feta Red Onion Frittata

makes 4-6 servings

Ingredients

2 teaspoons coconut oil, plus more for greasing cast iron skillet

1 medium red onion, sliced into half-moons

8 large eggs, beaten

1/3 cup crumbled feta cheese

1/2 teaspoon salt

Freshly ground black pepper to taste

Directions

1. Heat 2 teaspoons of coconut oil in a medium-sized pan and heat on medium heat. Add onions to the pan and stir occassionaly, breaking the slices into slivers as you go, until the onions are caramelized, 5-10 minutes. Once cooked, allow the onions to cool while you prepare the rest of the ingredients.
2. In a large bowl, combine the eggs, feta, salt and pepper, mixing until all ingredients are evenly distributed.
3. Grease a cast iron skillet with coconut oil (the amount you need will depend on how well seasoned your skillet is to start with) and heat on medium-high heat.
4. Once the skillet is ready, add the cooled onions to the egg mixture and stir to incorporate. Pour the finished mixture into the heated skillet. Then, turn the heat down to medium-low and pre-heat your broiler to low.
5. Cook the frittata on the stove-top until the edges are set and pull away easily from the skillet, about 10 minutes.
6. Transfer the skillet to the oven and place directly below the broiler. Cook for 2-3 minutes, or until the top is browned and the frittata is cooked through when tested with a knife. Be sure to keep a close eye on it because things can go from browned to burnt pretty quickly.
7. Allow the frittata to cool for 5 minutes, cut into 8 slices, and serve.

How To Make Natural Food Coloring For Valentine's Day

In this video, I teach you a couple simple ways you can make you own natural red and pink food dyes at home. Be sure to send me pics if you try any of these tips! [x_video type="16:9, 5:3, 5:4, 4:3, 3:2" m4v="" ogv="" poster="" hide_controls="" autoplay="" embed='' no_container="true"]

Recipe: Chocolate Truffles for Valentine's Day

Valentines Day is synonymous with candy and chocolates. This year, why not try giving your loved one a homemade version? These truffles are healthier than the store-bought version and can be customized to each person's exact tastes. Plus, a homemade treat always means more than something you pick up at the store. These truffles have a crisp chocolate shell with a soft and gooey chocolate-date center. They are seriously delicious and my only regret is that I didn't make a double batch.

Chocolate Truffles for Valentine's Day

Ingredients

12 dates, pitted

1 tablespoon carob powder, plus more for coating truffles

1 cups chocolate chips (I like the brand Enjoy Life because they are free of weird ingredients and allergens)

Fillings and toppings such as pecans, almonds, pistachios, and coconut

Directions

1. Soak dates until very soft, an hour or more depending on how hard the dates are.
2. Drain water from dates and process in a blender until smooth.
3. In a small bowl, add the date puree and 1 tablespoon of carob powder. Stir to incorporate.
4. With wet fingers, roll date paste into 12 truffles. As you roll each truffle, add any desired fillings. Then, roll the truffle in carob powder and set on a baking sheet.
5. Once all 12 truffles have been formed and rolled in carob powder, put the truffles in the freezer to harden, at least 1 hour.
6. Once the truffles have firmed up a bit, melt the chocolate chips in a double boiler or microwave. Dip each truffle into the melted chocolate to coat and then immediately sprinkle with any toppings. You may need to return the truffles to the freezer periodically as they begin to soften. If the truffles get too soft, they will start to come apart when you dip them and the chocolate won't coat evenly. As the consistency of chocolate can vary between brands and also depends on how much the chocolate cools during the coating process, you may find that you need a little more or a little less than the recipe calls for. Feel free to adjust accordingly.
7. Once all of your truffles are coated in chocolate, return them to the freezer for at least 1 hour to set up. Store in the freezer or refrigerator.

Recipe: Healthy Strawberry Milkshake for Valentines Day

I have been on a huge smoothie kick here lately. Some of my experiments have turned out better than others, but this is a new favorite. A few simple ingredients and a wiz of the blender are all it takes. Dates provide  a subtle sweetness without any nasty backlash, like an upset tummy or a sugar crash. It also has a beautiful pink color (perfect for Valentines day) without any artificial colors or dyes. Plus, if it's this good with snow falling on the ground, imagine how great it will be once summer rolls around!

Healthy Strawberry Milkshake

makes 1 serving

Ingredients

1 cup (140 grams) frozen starberries

3/4 cup milk

2 pitted dates

1/2 teaspoon vanilla extract

Directions

1. Add all ingredients to a blender and blend until smooth.

Recipe: Seven Layer Taco Dip

With the Super Bowl right around the corner, I thought it was time I shared some party food! In my version of this classic dip I stuck with the basics, but made sure to add in lots of lettuce and grated my own cheese rather than using the pre-shredded stuff to avoid additives. I opted for whole black beans rather than refried beans because they're a little easier to make and also add a different texture. Pinto beans would be good too. I skipped the traditional black olives because we are not fans at my house, but feel free to add those if you like them. :) If I made this in the summer I'd also toss on some fresh tomatoes. We're eating ours with the Garden of Eatin' No Salt Added Blue Corn Tortilla Chips.

Seven Layer Taco Dip

Ingredients

2.5 cups guacamole (1 batch of the recipe linked)

2 cups sour cream

2 cups salsa

1.5 cups cooked black beans

1 tablespoon homemade taco seasoning

4 cups chopped romaine lettuce (about 1 medium head)

8 oz cheddar cheese, shredded

1 bunch scallions (6-7 scallions), chopped

Directions

1. Layer ingredients in a clear 9 x 13 baking dish in this order: guacamole, sour cream, salsa, black beans, taco seasoning, romaine lettuce, cheese, and scallions. Refrigerate until serving time. Serve with your favorite tortilla chips.

Delicious Guacamole Recipe for the Super Bowl!

A good guacamole recipe is a must have in my book. Not only is it easy to make, but it's delicious and versatile. Think beyond the usual chips and burritos and try it as a great addition to eggs, on a piece of toast for a snack, or as a spread on sandwiches and wraps. Plus, with the Super Bowl coming up, guacamole is a quick and easy dip that is always a crowd pleaser.

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Guacamole

makes approximately 2.5 cups

Ingredients

4 avocados, seeded and peeled

1/2 medium onion, diced

1 jalapeno, seeded and minced

1/4 cup fresh cilantro, minced

1 clove of garlic, minced

1/2 teaspoon salt

Juice of 1-2 limes

Directions

1. Add all ingredients to a bowl and mash to desired consistency with a potato masher. If you prefer a smoother guacamole or want to skip on some of the chopping, you can alternatively mix all of the ingredients in a blender or food processor.

Recipe: Massaged Kale Salad with Apples and Carrots

Kale can be a scary vegetable for a lot of people. It's quite tough and bitter, which aren't exactly crowd-pleasing traits. However, as massaged kale salads have become trendy in the past couple years, many have realized that this little step of rubbing the kale down can make a big difference in both the texture and flavor departments. Now, kale is never going to be like a spring green, because it isn't! Rather, it's hearty and much more substantial, which is exactly what we need this time of year. As a bonus, this salad holds up well in the fridge, unlike more delicate greens. At our house, we've been doing a lot of kale salads, so I thought I would share a recent creation with you. Strangely enough, Lisa Leake over at 100 Days of Real Food recently put up a similar recipe , so, if you want a slight variation on the same idea, be sure to check out her recipe for Kale and Apple Salad as well.

Massaged Kale Salad with Apples and Carrots

makes approximately 4 servings

Ingredients

1 large bunch kale, ribs removes and torn

2 tablespoons red wine vinegar

1/4 teaspoon salt

1 tablespoon olive oil

1 sweet apple, chopped

1 large carrot, cut into matchsticks

1/4 cup chopped pecans

1/4 cup crumbled blue cheese

Directions

1. Add chopped or torn kale to a large bowl, along with the red wine vinegar and salt. Massage the kale until it is tender, about 5 minutes. You should see some liquid being released from the kale and it should also reduce in size.
2. Add the oil, apple, carrot, pecans, and blue cheese to the kale and toss to combine.

Layered Chocolate Peppermint Bark Recipe

This peppermint bark is something that my family looks forward to every year. The best part is, along with how good it tastes, it also happens to be pretty easy to make. Most recipes for layered bark call for semi-sweet chocolate, but I prefer unsweetened chocolate instead. Since white chocolate is basically pure sugar, and there is even more sugar added with the candy canes on top, I find it provides a nice contrast between the super sweet white chocolate/candy-cane layer and the bitter dark chocolate underneath. Whether you make this for yourself, or as a gift for others, it will definitely be a big hit!

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Layered Chocolate Peppermint Bark

Ingredients

12 oz unsweetened(100% cacao) baking chocolate

12 oz white chocolate

8 natural/organic candy canes

Directions

1. Melt the dark chocolate in a double boiler or in the microwave until smooth.
2. Poor the melted chocolate onto a parchment lined baking sheet and use a spatula to spread it into a thin layer. Refrigerate until solid.
3. Melt the white chocolate in a double boiler or microwave until smooth. Allow it to cool as much as possible, while still remaining melted. This will ensure the dark chocolate layer doesn't soften and mix with the white chocolate.
4. While the white chocolate is cooling, place candy canes in a plastic bag and crush into pieces using a mallet or rolling pin. Sift the crushed candy canes through a strainer to separate the very fine, sugar-like pieces from the larger chunks.
5. Mix the fine candy-cane pieces into the white chocolate.
6. Pour the white chocolate and candy cane mixture over the dark chocolate and use a spatula to spread the white chocolate as close to the edges of the dark chocolate layer as possible.
7. Sprinkle the large candy cane pieces over the white chocolate and lightly press the pieces in with your fingers to help them better adhere.
8. Return the bark to the refrigerator and allow the white chocolate layer to harden.
9. Break the bark into pieces and store in the refrigerator.

Recipe: Peppermint Sugar

Candy canes are a staple for many this time of year. They make festive coffee and hot chocolate stirrers and are a favorite addition to holiday treats. However, it can be challenging to find candy canes that aren't full of corn syrup, artificial dyes, artificial flavors, and other nasty chemicals. While I prefer a natural candy cane because of the iconic shape and colors, you can make a substitute yourself if you can't get your hands on a high quality candy cane.

Peppermint Sugar

makes approximately 1 cup

Ingredients

1 cup Sucanat/Rapadura sugar

1/4 cup water

1/2 - 1 teaspoon peppermint extract (depending on how minty you like it)

Directions

1. Line a metal baking sheet with parchment paper and place in the refrigerator to chill.
2. Meanwhile, add the sugar and water to a medium sauce pan and heat over medium low heat. Stir water and sugar mixture with a spatula as it heats to dissolve the sugar.
3. Continue stirring and heating until the sugar starts to bubble. Then, continue to stir the sugar frequently as it cooks for 15 minutes.
4. Remove sugar from the heat and stir in the peppermint extract. Make sure to stand away from the pot as your do this, because the peppermint extract hitting the hot sugar can take your breath away if you're not careful.
5. Stir the sugar to ensure the peppermint extract is incorporated and poor it out onto your chilled, parchment-lined baking sheet.
6. Use your spatula to spread the sugar into a thin (but not transparent) layer. Allow the sugar to cool until it is hard and does not bend. You can place it in the refrigerator to speed up the process if you like.
7. Now it's time for the fun part: Breaking up your sugar! Cover the sugar with another piece of parchment and then use a mallet or rolling pick to break the sugar into pieces of your desired size. Use immediately or store in a thin layer to prevent the pieces from sticking together into a big mass. You can also put the pieces into a small blender and make a finely ground sugar for your coffee.

Thanksgiving Recipe Round-Up

With Thanksgiving only a couple weeks away, those of you who are hosting are probably working on your menu for the day. It can be a little overwhelming, so I've pulled together some of my favorite recipes to share. They all call for real, whole food (of course) and are also delicious!

1. The Bird. I've been making my turkey using this recipe for a few years now and it is always a big hit. Citrus in the cavity, plus frequent basting, results in moist breast meat and crazy good flavor. Use your own homemade chicken stock if you have it and try making the gravy with whole wheat flour instead. And, if you do happen to splurge on the white flour, I won't tell. It is a holiday after all. :)
2. Green Bean Casserole (minus the junk). This is actually a recipe for homemade cream of mushroom soup to use in any recipe that calls for the canned stuff. Try it this year in your favorite green bean casserole recipe! If you're in the market for a new version, Lisa posted one that doesn't use this cream of mushroom replacement just yesterday. I haven't had time to try it myself (obviously), but I thought I would add it in for anyone who is interested (Lisa's Green Bean Casserole).
3. Roasted Veggies = Delicious. You guys know this is my go-to preparation for any vegetable. It's simple and quite the crowd pleaser. Plus, it's flexible depending on which veggies are available at the market that week or the preferences of your guests.
4. Massage That Kale. This basic tutorial on how to make a massaged kale salad can be a great jumping off point. Start with the kale and then add in any toppings that you and your guests like. If you want, you could make a toppings bar so each person can make their own personal creation.
5. Have A Biscuit! I make these whole wheat biscuits all the time. If you want something more interesting than a plain biscuit, there is a recipe for cheddar garlic biscuits as well!
6. Cheesy Goodness. For many, mac and cheese is a must have at any holiday or family get together. I'll be honest, I haven't tried this recipe myself for the simple fact that I hate macaroni and cheese. However, everything this woman posts is good and I couldn't leave it off the list since I know it is something that so many people love.

I hope you find any or all of these recipes to be a nice addition to your Thanksgiving spread. They just go to show that you can enjoy all of your favorite foods if you skip the chemicals and go for the real thing! Happy eating!

Recipe: Beef and Bok Choy

This is a simple one-pot recipe that comes together quickly on a busy night. Bok choy can come in a variety of sizes, so feel free to substitute several of a smaller variety for the large one I used, if you like. Whatever you can find will work. There is some residual liquid in the pan after cooking, but not enough to make this a soup. We ate this dish out of bowls with spoons, but you could also serve it over rice, quinoa, or any other grain of your choice.

Beef with Bok Choy

makes makes 4-6 servings

Ingredients

2 pounds ground grass-fed beef

1 teaspoon paprika

1/8 - 1/4 teaspoon cayenne pepper

1/2 teaspoon salt

1/4 teaspoon black pepper

1 large onion, chopped

2 cloves garlic, grated or minced

1 large head of boy choy, sliced into 1-inch ribbons (about 15 cups)

3 tablespoons soy sauce or tamari

Directions

1. Heat a dutch oven or large skillet over medium high heat. Once hot, add ground beef and brown, about 10-15 minutes.
2. Reduce heat to medium and mix paprika, cayenne, salt, and pepper into browned meat.
3. Add onion and cook until softened, about 5 minutes.
4. Add garlic and cook until fragrant, 30 seconds to 1 minute.
5. Add bok choy in batches, waiting until it is slightly wilted to accommodate more of the vegetable. Use tongs to distribute the leaves throughout the beef.
6. Once all of the bok choy has been added to the pot, stir in the soy sauce, cover, and cook until the bok choy is completely softened, 5-10 minutes depending on the toughness of the bok choy ribs.