Week 1 Basics: Ground Beef, White Potatoes, and Kale

Prep Time 00:10 Cook Time 02:00 Total Time 2:10 Serves 10-15



    For the Potatoes

    • 5 pounds white potatoes
    • 1 tablespoon olive oil

    For the Ground Beef

    • 5 pounds ground beef
    • 1 teaspoon sea salt
    • 1/4 teaspoon ground black pepper

    For the Kale

    • 3 heads kale
    • 3 tablespoons butter, olive oil, or ghee
    • 1/2 teaspoon sea salt


    For the Potatoes:

    1. Preheat the oven to 375 F. Rub potatoes with olive oil then place on a large baking sheet and bake at 375 F for 1.5 hours. Let cool, then store in the refrigerator. 

    For the Ground Beef:

    1. In a large pot over medium heat, add the ground beef and 1 teaspoon of salt and cook for 15-20 minutes, or until fully browned and crumbled. Once cooled, drain the fat and store in the refrigerator.

    For the Kale:

    1. Remove kale from the stems and roughly chop.
    2. Add 3 tablespoons butter, olive oil, or ghee, to a large pot that has a matching lid. Add the kale once the butter is melted and toss.
    3. Cover to steam for about 5 to 10 minutes, until wilted. Season with 1/2 teaspoon salt, let cool, then store in the refrigerator.


    Recipe Notes


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