NUTRITION

SERVINGS

INGREDIENTS

11 oz Ground veal

1 tbsp Extra virgin olive oil

2 cup Frozen broccoli florets

2 cup Fresh baby spinach

0.5 cup Yellow onion

3 clove Garlic

1 tbsp Coconut aminos

0.25 tsp Red pepper flakes

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh ginger

PREPARATION

• 1

  Prepare the aromatics by finely dicing the yellow onion, mincing the garlic cloves, and grating the fresh ginger.

• 2

  Heat the extra virgin olive oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.

• 3

  Add the diced onion to the skillet and sauté for 4 minutes until softened and slightly caramelized.

• 4

  Add the ground veal to the skillet, breaking it into small crumbles with a spatula; cook until browned and no longer pink.

• 5

  Stir in the minced garlic, grated ginger, and red pepper flakes, sautéing for 60 seconds until the mixture is fragrant and spicy.

• 6

  Add the frozen broccoli florets directly to the pan, stirring frequently for 5-6 minutes until they are tender-crisp and heated through.

• 7

  Pour in the coconut aminos and season with sea salt and black pepper, tossing the mixture to ensure every piece is coated in the savory sauce.

• 8

  Add the fresh baby spinach to the skillet in batches, folding it into the hot veal and broccoli until the leaves are perfectly wilted.

• 9

  Remove from heat and serve immediately, ensuring each portion gets a generous amount of the flavorful pan juices.