Bison and Tuscan Kale Breakfast Scramble with Garlic-Infused Olive Oil

Prepare the rice by steaming or boiling according to package directions, then set aside.

Heat a large non-stick skillet over medium-high heat. Add the ground bison, breaking it apart with a wooden spoon as it browns, until it is deeply caramelized and cooked through, about 6-8 minutes.

Add the finely ribbons of Tuscan kale to the pan. Toss constantly with the bison until the greens are wilted and tender, about 3 minutes.

Stir in the Pomodorina sauce, allowing it to bubble and coat the meat and kale, infusing the mixture with the sweet basil and aromatics.

Fold in the cooked rice and drizzle with the garlic-infused olive oil to finish.

Plate immediately in a shallow bowl, ensuring the rice is well-distributed. Garnish with a crack of fresh black pepper and serve warm.