I know I go on and on about the Buford Highway Farmer’s Market but my sister and I really love it. I got a great bunch of Tuscan Kale this past weekend and I knew I wanted it to make Kiymali Toscana or Tuscan Kale with Ground beef. It is a different spin on Kiymali Ispanak. This recipe is so easy that you could easily have this on the table in 30 to 40 minutes. I will say that the longer it simmers the better the flavor but it is still delicious in just a few minutes. This is a healthy recipe that the whole family will love! Afiyet olsun!
Kiymali Toscana or Tuscan Kale with Ground Beef
Author: April Ozbilgin
Recipe type: Main
Cuisine: Turkish
Ingredients
- 3 Tablespoons Olive Oil
- 1 Onion, chopped
- 1½ Pounds Ground Beef
- 1 Bunch Tuscan Kale, washed and chopped
- ¼ Cup Rice, rinsed
- 1 8 oz.Can Tomato Sauce or 6 oz. Can Tomato Paste
- 8-10 Cups Water
- 1½ Teaspoons Salt
- Garlic Yogurt For Serving:
- 1 Cup Yogurt
- 2-3 Cloves Garlic
- Pinch of Salt
Instructions
- Saute the onion in the olive oil in a large stockpot or pan.
- Add in the ground beef and cook until no longer pink.
- Wash and chop the Kale and add to the pan.
- Stir in the rice, tomato sauce, water and salt.
- Cover and simmer on low for 15 minutes and up to 1 hour if desired.
- Mash the garlic with the salt and stir into the yogurt.
- Serve the kale in a large bowl and top with the garlic yogurt. Afiyet olsun!
