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  • 30minutes
  • 480calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, B9, H, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon

Ingredients Jump to Instructions ↓

  1. 2 medium onions

  2. 4 teaspoon(s) vegetable oil

  3. 1 clove(s) garlic , crushed with garlic press 1 can(s) (14 1/2 ounces) chicken broth

  4. 3/4 teaspoon(s) salt

  5. 1 large (about 1 1/2 pounds) bunch kale , stems and tough ribs removed 4 small (about 8 ounces each) sweet potatoes

  6. 1/2 large red pepper , cut into 1/4-inch dice

  7. 1 pound(s) lean (90%) ground beef

  8. 1/4 cup(s) bottled jerk sauce

Instructions Jump to Ingredients ↑

  1. Thinly slice 1 onion; coarsely chop remaining onion.

  2. In 5-quart saucepot, heat 2 teaspoons oil over medium-high heat. Add sliced onion and cook 3 minutes or until golden. Add garlic; cook 30 seconds. Add 1 1/4 cups broth, 1/4 teaspoon salt, and 1/4 cup water; heat to boiling. Add kale in batches. Cover; reduce heat to low and simmer 15 to 20 minutes or until tender.

  3. Meanwhile, pierce potatoes; place on paper towel in microwave oven. Cook on High 8 to 12 minutes, turning potatoes over and rearranging halfway through cooking.

  4. In 12-inch skillet, heat remaining 2 teaspoons oil over medium-high heat until hot. Add chopped onion and pepper; cook 3 minutes or until golden. Stir in ground beef and cook, breaking up meat with side of spoon, about 5 minutes or until meat is no longer pink. Stir in jerk sauce, remaining 1/2 cup broth, and 1/2 teaspoon salt; simmer 2 minutes.

  5. Cut potatoes open; serve with beef mixture and kale.

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