Beef & kale cutlets

 

These succulent beef cutlets are quick to prepare and great with grilled vegetables, mushrooms or salad.

 

 

 

 

 

  

Time & Nutritional data (per serving)

Overall35 - 40 mins Hands on10 mins

Total Carbs8.3g Fiber1.6g
Net Carbs6.7g of which Sugar1.3g
Protein29.9g Fat45.2g of which Saturated17.1g
Energy563kcal carbs4.9% protein21.6% fat73.5%
Sodium33.9%RDA Magnesium20.8%RDA 

 

Ingredients (makes 4 servings)

17.6 oz minced beef, grass-fed	500 g / 17.6 oz
4 cups chopped kale	240 g / 8.5 oz
4 large free-range eggs	200 g / 7.1 oz
4 cloves garlic	12 g / 0.42 oz
2 small red onions	80 g / 2.8 oz
4 tsp marjoram	2.4 g / 0.08 oz
4 tbsp lard	60 g / 2.1 oz
1 tsp pink Himalayan or sea salt	6 g / 0.21 oz
freshly ground black pepper	0.40 g / 0.01 oz
4 lemon wedges for garnish	20 g / 0.71 oz
fresh parsley for garnish	4 g / 0.14 oz

 

Step 1

Heat about 2 liters of water in a large pot. Add a bit of salt in it. Wash the kale properly.

 

Step 2

Cut the kale in quarters and place in the boiling water. Cook for about 15 minutes.

 

Step 3

Meanwhile, peel and dice the onion and garlic into small pieces.Heat lard in a pan. Add the onion and garlic and cook until slightly brown.

 

Step 4

Put the minced beef into a bowl and add raw eggs.

 

Step 5

Season with salt and pepper, add marjoram and browned onion with garlic.

Use your hands to mix all the ingredients together.

 

Step 6

When the kale is cooked, set aside to cool down. Then, take the quarters and remove the centers as they tend to be a bit hard. 

Meanwhile, preheat the oven to 400℉ / 200℃.

 

Step 7

Chop the kale into small pieces.

 

Step 8

Add the kale into the meat mixture and work in well using your hands. Make small, palm-size cutlets.Place the cutlets on an ovenproof baking dish already greased with a bit of lard.

Step 9

Bake for about 20-25 minutes until golden brown.

Step 10

Garnish with lemon wedge and fresh parsley.