AIP Berber-Spiced Ground Beef Skillet with Cassava Mash and Wilted Spinach

Instructions

1. 01

   Bring a small saucepan of salted water to a boil. Add the cassava and simmer 12-14 minutes until fork-tender. Drain, return to the pan, and mash with a splash of bone broth until smooth. Cover and keep warm.

2. 02

   While the cassava cooks, heat the olive oil in a wide skillet over medium-high. Add the onion and carrot and cook 4 minutes until softened.

3. 03

   Add the ground beef, breaking it up with a spoon. Season with the salt. Cook 5-6 minutes, stirring, until no pink remains.

4. 04

   Stir in the garlic and ginger and cook 30 seconds, until fragrant.

5. 05

   Pour in the remaining bone broth (about 80 ml) and simmer 90 seconds until most of the liquid has evaporated and the mixture is glossy.

6. 06

   Add the raw spinach to the skillet a handful at a time, folding it in. It will wilt down to a small mound in under 2 minutes.

7. 07

   Off the heat, fold in the cilantro and mint. Squeeze over the lemon juice.

8. 08

   Spoon the cassava mash into a wide bowl, top with the beef-and-spinach skillet, and serve.