Ingredients

Scale

1/2 lb. lean ground meat (I used venison, but you could use ground beef or lamb … or perhaps even turkey or pork, whatever you fancy)
1 rib of celery, chopped (about 1/2 cup … reserve and chop the leaves to add at the end)
1 carrot, peeled and chopped (about 1/2 cup)
2+ cups of Shakshuka sauce (recipe here)
2 ribs of kale, chopped (about 2 cups)
2 cups of beef, chicken or vegetable broth (I used beef broth)
3 – 4 green onions, chopped
About 1/3 cup chopped fresh cilantro leaves
Sriracha hot sauce, to taste
For garnish: fresh cilantro, snipped green onions, feta or goat cheese crumbles

Instructions

In a medium saucepan over medium heat, brown the ground meat. Stir in the carrots and chopped celery and saute for a few minutes.
Stir in the Shakshuka sauce, kale, broth and green onion. Bring to a boil then reduce heat to a simmer and cook for 5 – 10 minutes or until everything is nice and hot.
Just before serving, stir in the reserved celery leaves and cilantro. Ladle into bowls, sprinkle with feta or goat cheese crumbles and garnish with cilantro and/or green onions.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.