Whenever I make a meal or create a new recipe that’s indescribably delicious, I always think to myself, “If I had my own restaurant, this would be on the menu!”
Since I do not have my own restaurant, I might as well be sharing these recipes with you here!
Even as a little girl, I always talked about having my own restaurant some day. Although it’s still something I often think about, I love what I’m doing too much with my life right now and adding a restaurant into the mix just isn’t something I’m open to.
Many of the recipes I create are made to serve one and use up leftover protein from the fridge. This is one of those recipes.
I hope you enjoy the flexibility to my recipes! I want you to take my recipes and find freedom within them – using what you have in your fridge, adding as much/as little of an ingredient as you want, and this breakfast skillet is the perfect place to start when it comes to approaching a recipe with flexibility and freedom!
Having said that, this recipe does have one key ingredient: Garam Masala from Primal Palate!
Although I titled this recipe as a “breakfast” skillet, feel free to enjoy this meal any time of day! I’m very into egg-free breakfasts these days as my sensitivity to eggs is a real thing, so when I created this recipe, it was for my breakfast and I thought the peanut butter sauce made it even more “breakfast-y”!
- For the skillet:
- 1 – 2 tbsp cooking fat such as coconut oil, lard, or ghee
- 1/2 bunch of kale, washed and chopped
- ~ 2 cups shredded purple cabbage
- Cooked/leftover ground or shredded beef (add as much as you would like for one serving)
- Primal Palate Garam Masala
- Sea salt
- For the sauce:
- ~ 2 tbsp peanut butter (can sub for almond butter if you do not tolerate peanuts)
- Coconut milk, to thin
- In a skillet, melt cooking fat over medium heat.
- Add kale, purple cabbage, and protein to skillet. Season with Garam Masala and sea salt to taste and desired spice level.
- Saute mixture together until kale and cabbage are tender and cooked.
- Meanwhile, prepare your sauce by thinning your peanut butter with coconut milk until a sauce-like consistency is reached.
- When vegetables are cooked and mixture is heated through, remove from skillet and transfer to a bowl or plate. Drizzle with peanut sauce and serve.
