Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp extra virgin olive oil
  • 1 medium red bell pepper, sliced (150g)
  • 0.5 large red onion, thinly sliced (100g)
  • 2 cups fresh baby spinach (60g)
  • 0.5 cup cherry tomatoes, halved (75g)
  • 0.25 cup kalamata olives, pitted and halved
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp ground cumin
  • 0.25 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • 0.25 cup crumbled feta cheese
  • 1 tbsp toasted pine nuts

Instructions:

  1. Heat the skillet. Add 1 tbsp olive oil to the pan over medium high heat. Cook until the oil shimmers and barely smokes.
  2. Sear the beef. Add 1 lb ground beef in a flat layer. Cook 3 mins without moving until a deep brown crust forms.
  3. Break it up. Use your spatula to crumble the meat. Cook until the pink center disappears.
  4. Sauté aromatics. Toss in 100g red onion and 150g red bell pepper. Cook 3-4 mins until edges begin to char.
  5. Add spices. Stir in 3 cloves garlic, 1 tsp oregano, 0.5 tsp cumin, and 0.25 tsp smoked paprika. Cook 1 min until the aroma is heady.
  6. Wilt the spinach. Fold in 60g spinach and 75g cherry tomatoes. Cook 1-2 mins until spinach is velvety and collapsed.
  7. The final touch. Stir in 0.25 cup olives and 1 tbsp lemon juice. Cook 1 min while scraping the pan bottom.
  8. Garnish and serve. Remove from heat. Top with parsley, 0.25 cup feta, and 1 tbsp toasted pine nuts.