Over time I created this recipe as a teaching tool because the ingredients are chosen very deliberately for their health benefits (ok, the seasoned salt is just for simplicity).
- 1 lb grass-fed ground beef or breakfast sausage
- 1 organic medium onion, chopped
- 1-2 cloves organic garlic (crush and let sit 10 minutes before cooking to maximize the nutrient content)
- 1 tsp unrefined sea salt
- 2 dashes of turmeric
- 1 tsp seasoned salt or any herbs and spices that you like
- 1 large bunch kale or 1/2 small head of cabbage (or any mixture thereof)
- 1 Tbsp bacon grease (from pastured bacon) or organic butter
- 2 cups organic brown rice (soak at room temperature 7 hours or overnight in 4 cups warm filtered water with 4 Tbsp apple cider vinegar, lemon juice, whey, yogurt, kefir or buttermilk)
- After soaking, bring the rice and water to boil, skim, reduce heat and cover tightly. Cook for about 45 minutes. You could add a tablespoon of coconut oil to the water to keep it from sticking and add some luscious medium-chain fatty acids.
- Brown meat with onions in a stainless or cast iron skillet for which you have a lid. Don’t drain the fat. Add garlic. Finely chop (or use kitchen scissors) the greens and put on top of the meat mixture. Sprinkle salt, turmeric and seasoned salt on greens. Put bacon grease or butter on top. Cover and simmer while the rice continues to cook. The greens need a good 1/2 hour or more.
- If you have room, stir the rice together with the meat/green mixture and let simmer another 15 minutes. If you don’t have room in the skillet pan, put all the ingredients in a casserole and bake covered for another 15-30 minutes at about 300°F.
- Sample taste…you might want more salt or seasoning, or bacon grease. Be daring!
- Would you like it to be even more of a superfood casserole?…add grass-fed liver pieces.
- Don’t want to use rice? Finely chop potatoes (you can do this in the blender) and put them in at the same time you add the greens. Want color? Add a finely chopped carrot when the meat is about halfway cooked. Mix and match! When you cook with bacon grease, butter and seasoning, it always comes out tasty!
- To get the full benefits of all the nutrients, consume a couple tablespoons of raw, fermented sauerkraut with the casserole.
Elaine Togeretz says
Sounds a lot like the Dutch cuisine! Boerenkole is with kale; hutsput uses carrots. (My spelling is probably off as I’m not Dutch). Anyway, the Dutch have many “stomp pot” recipies using mashed potatoes and vegetables with meat. We love boerenkole with smoked sausage and bacon.