This is a a stir fry, a sauté and a quick braise, all rolled into one method. I use ground beef here though you could also other ground meat or thinly sliced meat such as steak or pork chops, and of course, vegetarian protein sources such as firm tofu or tempeh. Serve with or over cooked grain if you like.

1 lb ground beef
2 T peeled, finely grated fresh ginger
4 peeled garlic cloves, minced
1/2 c or so grated or minced onion
1/2 t smoked paprika or chile powder
1/2 t crushed red pepper flakes, or to taste
1/4 t salt
1 T vegetable oil
6 – 8 c chopped, stemmed kale, or other greens, or a combination
1/2 c beef broth or water
black pepper, to taste

1. Combine beef, ginger, garlic, onion, paprika, red pepper flakes, and salt in a bowl, stirring to combine well. Let marinate, if you like, or have the time, for about 15 minutes or so.

2. Heat the oil in a large skillet over medium-high heat. Add the beef mixture and cook, stirring frequently, until no longer pink and lightly browned, about 5 mints.

3. Add kale, stirring to combine. Reduce heat, cover, and cook until kale is wilted and tender, 5 minutes and up to 10 minutes, depending on your preferences. Uncover, raise heat again, and stir in broth. Cook, stirring, especially the ‘fond’, or bottom, of the pan, for a minute or so. Stir in pepper and serve.