She called it rosemary meatballs with dijon collard greens and apricots, but I forgot the dijon and used kale and nectarines instead. And this lasted for a few meals and I have really enjoyed it.
- 1 lb grass fed ground beef
- 3 sprigs of rosemary, de-stemmed and minced
- 2 large cloves of garlic, pressed
- salt, pepper, granulated garlic
- 1 tbs coconut oil (liquid state) (or avocado oil, or leftover bacon grease from breakfast)
- 4-6 cups shredded collard greens (or lacinato kale)
- 1 tbs dijon mustard
- 4-5 apricots, pitted and chopped (or nectarines)
- Preheat your oven to 400 degrees
- Add your ground beef, chopped up rosemary and pressed garlic into a large mixing bowl. Using clean hands work the meat until the garlic and the rosemary are evenly disbursed throughout the meat. Add in some salt, pepper and granulated garlic to your liking and mix again. Form your mixed meat into meatballs. I made mine on the small side and yielded eleven or so out of my pound of ground beef.(I got about 15)
- Coat the bottom of a cast iron skillet with your tablespoon of oil. Make sure that the bottom surface of the pan is covered. Arrange your meatballs neatly in the pan. Bake in the oven for about 20 minutes or until your meatballs are cooked through.
- Remove the meatballs from the oven and transfer the skillet to the stove top. Using tongs, remove your meatballs from the pan and set them aside on a separate plate. Add your tablespoon (or more if you like) of dijon mustard to the fat drippings in your pan. Whisk together lightly.
- Add in your shredded collard greens and allow them to cook down in the leftover beef fat and mustard mixture over medium heat. Once your greens have wilted, add in your apricots and allow the entire mixture to cook down until the apricots and lightly softened.
- Place the meatballs back in the pan over the greens and serve! Enjoy!