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Easy Kale Cheeseburger Skillet

Posted by on Oct 2, 2017 in Featured, Gluten Free, Lunch + Dinner, Recipes | 0 comments

Elizabeth Finch


This recipe is a super simple weeknight meal that the whole family will love.

Substitute ground turkey for the ground beef if you prefer.

Be sure to roast the sweet potatoes ahead of time. I like to cut mine into 1-inch cubes, and roast at 425 degrees on a silpat or parchment paper for about 20 minutes. Roasted sweet potatoes are a veggie that you’ll typically find in my refrigerator at all times — they are so versatile in different dishes.

Easy Kale Cheeseburger Skillet

Makes 4-6 servings


  • 1 large red bell pepper, roughly chopped
  • 1 1/2 pounds of ground beef (grass-fed is best)
  • 2 cups of pre-roasted cubed sweet potatoes
  • 3 big handfuls of baby kale or baby spinach
  • 1 teaspoon of smoked paprika
  • 1/2 teaspoon of sea salt
  • 2 ounces of shredded swiss cheese (I like Organic Valley’s cheeses)
  • 1/2 cup of sliced green onions


Heat a large skillet over medium heat. Add the ground beef and the bell pepper to the skillet and cook until beef is no longer pink, about 12 minutes or so.

Turn the heat down to medium low and add the pre-cooked sweet potatoes to the skillet along with the baby kale or baby spinach. Stir everything well and continue to cook over low until the greens just begin to wilt, just a few minutes. Don’t overcook the greens!

Turn the heat off, and add the smoked paprika, sea salt and cheese to the skillet. Stir everything together again well. The heat of the skillet will help melt the cheese. Adjust seasoning, and top with the green onions.

Serve over salad greens like romaine or baby lettuces, and top with a shake of your favorite hot sauce, if you like a little heat. Enjoy!

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