Breakfast · Mediterranean · 5 min
Bison and Tuscan Kale Breakfast Scramble with Garlic-Infused Olive Oil
- Calories
- 500
- Protein
- 43g
- Carbs
- 36g
- Fat
- 22g
Ingredients
- 173.8 g Bison, ground, grass-fed, raw
- 89.5 g Tuscan Kale
- 56.3 g Spanish Style Organic White Rice
- 3.5 g Garlic Infused Spanish Extra Virgin Olive Oil
- 87.9 g Pomodorina with Fresh Basil Pasta Sauce
Method
- 01Prepare the rice by steaming or boiling according to package directions, then set aside.
- 02Heat 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.
- 03Add the finely ribbons of Tuscan kale to the pan. Toss constantly with the bison until the greens are wilted and tender, about 3 minutes.
- 04Stir in the Pomodorina sauce, allowing it to bubble and coat the meat and kale, infusing the mixture with the sweet basil and aromatics.
- 05Fold in the cooked rice and drizzle with the garlic-infused olive oil to finish.
- 06Plate immediately in a shallow bowl, ensuring the rice is well-distributed. Garnish with a crack of fresh black pepper and serve warm.
Cook it with the whole plan around it
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