Keto Ground Beef and Spinach Skillet
A quick and easy one-pan meal combining the richness of ground beef with fresh spinach and savory olives.
Ingredients
Main Ingredients
- 2 tbsp coconut oil or ghee You can make your own
- 1 king oyster mushroom king oyster mushroom, chopped
- 2 tbsp raw almonds, chopped
- 150 g grass-fed ground beef
- 1/2 tsp chili pepper flakes Adjust based on heat preference
- Pinch Himalayan salt
- Pinch ground white pepper
- 1/4 cup pitted kalamata olives
- 1 tbsp capers
- 1 tbsp all-natural roasted almond butter You can make your own
- 150 g baby spinach leaves, roughly chopped
Instructions
Cooking Instructions
- In a heavy skillet (cast iron preferred), melt the coconut oil or ghee over medium-high heat until hot.
- Add the chopped king oyster mushroom and cook for about 2-3 minutes until golden and fragrant.
- Stir in the chopped almonds and cook for just another minute before adding the ground beef, salt, white pepper, and chili flakes.
- Continue to cook until the beef is browned and fully cooked through, roughly 5-6 minutes.
- Next, toss in the kalamata olives, capers, and almond butter, stirring until well combined.
- Finally, throw in the chopped spinach and stir gently until it has wilted and is evenly distributed.
- Serve immediately, and for an added kick, top with crispy lardons!
Notes
To store leftovers, let the dish cool completely before transferring to an airtight container. Properly stored, it lasts in the fridge for up to 3 days. For longer storage, consider freezing it without the spinach, as it doesn't reheat well.