Moroccan Style Ground Beef and Kale Skillet Recipe

If you are serving this dish with turmeric rice, start with that recipe first. While the rice is cooking, make the ground beef and kale skillet. (note 1)
Cut squash into cubes. You can use frozen if that’s what you have on hand. This will also speed up the recipe
2 cups cubed butternut squash
Wash and chop kale. The stems of the kale can be quite tough so make sure to cut those away and just use the soft parts of the leaves. See the video below on how to do this.
3 cups fresh kale leaves
Heat the butter in a pan. Once the butter is melted, add the squash and cook for about 10 minutes. Toss halfway to cook evenly on both sides. Remove the squash from the pan and set it aside.
1 tbsp butter, 2 cups cubed butternut squash
Next, add the ground beef to the pan and cook for 5 minutes until cooked through. Use a spatula to break up the meat into small pieces.
1 lb ground beef
Add the spices to the meat and sauté for another couple of minutes.
1 tsp salt, 1 tbsp cumin, 1 tbsp paprika, 1 tsp garlic powder, ¼ tsp nutmeg, ½ tsp cinnamon, 1 tbsp brown sugar
Add water or stock to the pan then add the butternut squash back in. Add the kale and stir to combine. Cover and simmer for 5 minutes or until the kale is wilted.
1 cup of water or stock
Serve on top of turmeric quinoa or rice.