Ground Meat with Pumpkin and Kale over Creamy Polenta
Savory ground meat simmered with seasonal pumpkin and nutrient-rich kale, served atop quick-cooking, dairy-free creamy polenta. A warming and flavorful autumn dish.
Ingredients
- Onion80 g
- Garlic10 g
- Plant Milk300 ml
- Oil16 ml
- Salt2 g
- Pepper1 g
- Ground Meat300 g
- Pumpkin300 g
- Kale140 g
- Vegetable Broth200 ml
- Polenta120 g
- Water300 ml
Instructions
- 1Step 1
Dice the pumpkin into small cubes. Chop the onion and mince the garlic. Remove the tough stems from the kale and chop the leaves (7 minutes).
- 2Step 2
Heat the oil in a large pan over medium-high heat. Add the ground meat and cook, breaking it up with a spoon, until browned, about 5-7 minutes.
- 3Step 3
Drain off any excess fat if necessary.
- 4Step 4
Add the chopped onion and minced garlic to the pan and cook until softened, about 3 minutes.
- 5Step 5
Stir in the diced pumpkin, chopped kale, vegetable broth, salt, and pepper. Bring to a simmer, cover, and cook for 8-10 minutes, or until the pumpkin is tender and the kale is wilted (10 minutes).
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