One-Pan Mince & Greens Skillet

Ingredients

• 400 g Minced beef or lamb (or other mince)
• 4 Cups, chopped mixed leafy greens (kale, chard, asian greens)
• 3 Stalks, sliced celery stalks with leave
• 1 tbsp Olive oil (if mince is very lean)
• 0.5 Onion onion, finely chopped (optional)
• 3 Cloves garlic clove, minced
• 2 tbsp Tomato paste or 1/2 cup tomatoes tomato paste or chopped tomatoe
• 1 tbsp Soy sauce or worcestershire sauce
• 1 To taste salt & black pepper
• 1 To taste chilli flakes or fresh chilli (optional)
• 1 tbsp Lemon juice or vinegar

Method

1. 0

   Prep the veg: wash and chop all the greens, slice the celery (including leaves), and finely chop the onion and garlic if using.

2. 1

   Heat a large pan over medium-high. If your mince is very lean, add olive oil. Add the mince and cook, breaking it up with a spoon, until browned and most liquid has evaporated.

3. 2

   Season the mince lightly with salt and pepper. Push it to one side of the pan. If the pan looks dry, add a small splash of oil.

4. 3

   Add onion and celery to the empty side of the pan. Cook 3–4 minutes until softened, then add garlic and cook 30–60 seconds until fragrant.

5. 4

   Stir everything together. Add tomato paste or chopped tomatoes and cook 1–2 minutes to coat the mince.

6. 5

   Add the chopped greens in batches with a pinch of salt, stirring as they wilt down.

7. 6

   Splash in soy sauce or Worcestershire and a little water if needed. Simmer 3–5 minutes until the greens are tender but still bright and the flavours have come together.

8. 7

   Finish with lemon juice or a splash of vinegar, more pepper, and chilli if you like. Taste and adjust salt.

9. 8

   Serve in a bowl or over rice, quinoa, potatoes, or toast. Optionally top with grated cheese or a fried egg for extra protein.

Nutrition Facts