Carolina BBQ Ground Beef with Garlicky Kale
*Ground beef*. By now you know it is ubiquitous in the Rainshadow CSA, and for good reason. When you’re trying to get the most bang for the buck and waste the least when butchering a cow, you end up with nearly half ground beef. Okay, so maybe it’s not the most beautiful cut for presentation (and you can only eat so many cheese burgers), but humble ground is delicious, and can be dressed up just about any way you please. I am personally obsessed with mustard, and a South Carolina style bbq sauce makes that ground beef sing. It is one of my most requested recipes when cooking for others, and I’ll share it with you here. It’s honestly good on everything, but incorporated into a simple dinner with greens and rice allows all that tangy spice to come forward. I hope you enjoy!
Carolina BBQ Ground Beef with Garlicky Kale
Ingredients:
Carolina Sauce
1 cup yellow mustard
⅓ cup apple cider vinegar
2 Tbsp tomato paste
½ tsp red pepper flakes
⅓ cup sugar
2 tsp ground mustard powder or seeds
2 tsp “better than bouillon” chicken base
2 garlic cloves, minced
1 tsp smoked paprika
1 tsp onion powder
Salt and pepper to taste
1 cup yellow mustard
⅓ cup apple cider vinegar
2 Tbsp tomato paste
½ tsp red pepper flakes
⅓ cup sugar
2 tsp ground mustard powder or seeds
2 tsp “better than bouillon” chicken base
2 garlic cloves, minced
1 tsp smoked paprika
1 tsp onion powder
Salt and pepper to taste
Dish
1 lb ground beef
1 large onion, diced
1 head kale, roughly chopped
2 Tbsp avocado oil
4 cloves garlic, minced (or more if you’re a fiend!)
1 cup basmati rice
1 ¼ cup chicken stock
Squeeze of lemon (optional)
Edible flowers (optional)
1 lb ground beef
1 large onion, diced
1 head kale, roughly chopped
2 Tbsp avocado oil
4 cloves garlic, minced (or more if you’re a fiend!)
1 cup basmati rice
1 ¼ cup chicken stock
Squeeze of lemon (optional)
Edible flowers (optional)
Directions
- Blend all Carolina sauce ingredients together with a stick blender or small high powered blender until smooth.
- Steam the basmati with chicken stock in a rice cooker (work smarter, not harder) or according to the directions.
- Add a splash of avocado oil to a hot skillet and add the diced onions. Saute on medium high heat for about 2 minutes and then add ground beef and cook for about 5 minutes, or until browned.
- In a separate skillet set to medium high heat, add chopped kale and saute with a splash of avocado oil and a splash of water and cook until the stems soften a bit, about 4 minutes, stirring often. If the water evaporates add another splash and make sure it doesn’t stick to the bottom of the skillet. Add the garlic and continue to stir often for a couple more minutes until toothsome. Add a pinch of salt.
- In the skillet with ground beef, add as much of the Carolina BBQ sauce to your preference of sauciness and spicy tang.
- Plate the rice, top with kale and ground beef, and a squeeze of lemon if preferred. Finish with edible flowers or chopped scallion.
Cheers!
-@theprimalfocus
-@theprimalfocus
