1lb Pasture raised Local Roots ground beef
1/2 bunch leafy greens (Komatsuna, dandelion greens, collard greens)
1/2 white onion
1 organic carrot
1 tablespoon white wine
2 sprigs thyme
1 tablespoon cumin
salt + pepper
1. Saute ground beef in olive oil on medium heat, flavor with salt, pepper and cumin. After beef begins to brown, add in wine.
2. When beef crisps on the outside but is still pink on the inside, add onions, carrots, and apples then turn heat down to medium-low
3. Add in leafy greens when apples and carrots begin to soften, stir frequently then put lid on
4. When beef is cooked to preferred doneness and leafy greens have wilted, plate dish by garnishing with thyme. Sprinkle salt + pepper on.
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