Lamb, Kale, and Sun Dried Tomato Pasta

I’ve never been a meat person.  Other than when I was pregnant and had no control over my food desires, I’ve always kept meat to a minimum – especially red meat.  I just doesn’t appeal to me.  But lately, with this elimination diet in control of my cooking, I’ve been making (and eating) a lot more meat of all kinds.  And tonight I stumbled upon a great combo and just had to share!

Lamb, Kale, and Sun Dried Tomato Pasta

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 (iPhone photo… not the best quality but that’s all I had.)

 

1 lb ground lamb

1 1/2 cups chicken bone broth (regular stock would work too)

1 bunch or 5-6 hand fulls kale/collard greens

sun dried tomatoes, packed in olive oil (optional, but tastes amazing!)

1 16oz bag of brown rice pasta, cooked according to package directions

1 Tbsp Olive Oil

Salt & Pepper to taste

In a large pot over medium heat, add olive oil, lamb, salt, and pepper, and cook for a few minutes until most of the pink color has disappeared.  Add broth and greens, cover, and simmer until greens are bright in color.  Remove lid and continue to cook until most of the liquid has evaporated.  Add cooked pasta and stir to combine.  Add additional salt and pepper to taste, and serve with about a tablespoon of sun dried tomatoes per serving.  (We added these at the end on an individual basis because they are not elimination diet friendly – they could also be added in at the same time as the pasta if there are no diet concerns.)