One of my favorite things to do is go on blogs that I love and admire and go waaaay back in their archives to look through old recipes that have probably gotten lost in the shuffle. It’s fun to try new things that haven’t been viewed in a while and to see how much the blogger has improved in his or her writing and photography.
I did just this the o ther day over at Shutterbean. I was browsing her new website design and started looking through old recipes when I came upon her post about Greek-Style Stuffed Peppers. I really wanted to give them a whirl except for that the Food Snob doesn’t like stuffed peppers. Instead, I took the stuffing and sauteed it with some kale to make a hearty one-dish meal.
Greek Kale Skillet (adapted from Shutterbean)
1 pound ground beef
1 small onion chopped
2 garlic cloves, peeled and chopped
1 10oz. package of frozen spinach, thawed and drained and squeezed dry
1 medium zucchini, grated
1/2 cup bulgar
1/2 tsp. dried oregano
1/2 tsp. salt
1 can stewed tomatoes, drained and chopped
1 bunch of kale, stalk/stem removed and roughly chopped
1 tbs. olive oil
Juice of 1 lemon
Optional: feta cheese and pitas
1. Cook the bulgar. In a pot, put bulgar and fill with water so that it covers grain about 1 inch. Heat on medium high heat until boiling, then turn heat down to a simmer and cook for about 15 minutes until done. Be sure to watch and make sure you don’t need to add more water.
2. In a large skillet cook the beef, onions, and garlic until beef is browned and cooked all the way through.
3. Add the oregano, salt, pepper, zucchini, spinach, and tomatoes to the skillet and heat through.
4. In a separate skillet cook the kale in the olive oil and lemon juice. When cooked, add to the large skillet with the meat mixture. Add the cooked bulgar to this too and cook for about 3-5 minutes until everything is heated through.
5. Serve as is or top with feta cheese and stuff it into a pita.