Eosinophilic Esophagitis Friendly Beef and Spinach Skillet
Total time35 min
Prep time10 min
Cook time25 min
4.5(21)
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4 servings
- 1 lb ground beef (85/15)
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 tsp ground cumin
- Ā½ tsp smoked paprika
- Ā¼ tsp crushed red pepper flakes (optional)
- 1 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- Ā¼ cup chicken broth
- 5 oz fresh baby spinach
- Ā½ tsp salt, plus more to taste
- Ā¼ tsp black pepper
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes.
- 2
Add the garlic, cumin, smoked paprika, and red pepper flakes, if using, and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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