Makes 2 servings
Macros: 342 cal, fat 12g, carbs 30g, protein 30g, fibre 6g
2 cups Mini Potatoes (halved)
1/2 bunch Rapini (chopped, divided)
227g Extra Lean Ground Beef
1/8 tsp Sea Salt
Set the potatoes in a steaming basket over boiling water and cover. Steam for 15 minutes, or until tender. Set aside.
Meanwhile, add the rapini stems to a large pan. Add enough water to cover halfway. Bring to a simmer and boil for 1 minute. Add the leaves and florets and cook for 3 to 4 more minutes or until just tender. Transfer the rapini to a plate and drain any excess liquid from the pan.
Add the beef to the same pan and cook over medium heat, breaking it up as it cooks. Season with salt. Once cooked through, drain any excess liquid.
Divide the beef, rapini, and potatoes onto plates or into containers. Enjoy!
No Rapini: Use broccoli, broccolini or green beans instead.
Less Bitter Rapini: Cook the rapini in oil and season after boiling.
Leftovers: Refrigerate in an airtight container up to 3 days
One serving is equal to approximately 1/2 cup of ground beef, 1 cup of potatoes and 1 cup of rapini.