Sautéed Beef & Rainbow Chard
July 3, 2019
An African inspired easy meal
During the summer months, we get a box of veggies (CSA Box) weekly from a local veteran owned farm, Huffman's Homestead. Huffman's homestead is owned by one of my fellow Albion College
alumni and friend Jeremy, along with his wife, Valerie Huffman and they manage the farm with their two daughters. Each week we get a variety of fabulous fruits and veggies, some which I have never prepared before. So this week, I was challenged with rainbow chard and adapted several recipes I found online to create this one based on what I had in my CSA Box and my refrigerator.
INGREDIENTS
- 1 tablespoon olive oil
- 1 small chopped onion
- 1/3 green bell pepper chopped
- 1/3 yellow bell pepper chopped
- 1/3 red bell pepper chopped
- 2 crushed garlic clove
- 1 lb ground beef
- 5 rainbow chard or kale
- salt and pepper
PREPARATION
- In a skillet add the olive oil and saute onions, bell peppers and garlic. Saute for 5 minutes
- Add ground beef, stir it until browned.
- Add cut kale and stir it in until wilted. Season with salt and pepper.
- Serve immediately.
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