Ground Beef, Kale & Carrot Stir Fry with Cauliflower Rice

Directions

1. 1. Wash and dry all fresh produce.
2. 2. Break the cauliflower into quarters, trim leaves and core, then grate or process into small florets resembling rice and place in a large bowl.
3. 3. Heat a skillet over medium-low and drizzle in a teaspoon or so of virgin coconut oil, tilting to coat the bottom.
4. 4. Add the grated cauliflower, season with salt, and cook, stirring occasionally, until tender, about 6 to 8 minutes. Transfer to the bowl with the initial cauliflower and keep warm.
5. 5. While the cauliflower cooks, trim kale stems, coarsely chop the leaves, and place them in a medium bowl; cut the stems into ½-inch pieces and set aside in another bowl.
6. 6. Peel and mince the garlic and ginger, adding them to the kale stems and leaves mixture.
7. 7. Trim and finely slice the green onions, using the white parts and about half of the greens in the vegetable bowl; reserve the rest for garnish.
8. 8. Increase the skillet heat to medium and add more coconut oil if needed, then crumble in the ground beef and cook until browned, about 3 to 4 minutes.
9. 9. Add kale stems, carrot shreds, garlic, and ginger; sauté, stirring regularly, until the vegetables soften, about 2 to 3 minutes.
10. 10. Stir in the kale leaves, splash in soy sauce and rice vinegar, and cook until the greens wilt and everything is heated through, about 2 to 3 minutes.
11. 11. Spoon the cauliflower rice into two bowls, top with the beef and vegetable mixture, and finish with the remaining green onions as a garnish.
12. 12. Serve and enjoy, adjusting salt and soy sauce to taste if needed.