Eosinophilic Esophagitis Friendly Greek Beef and Spinach Skillet
Total time40 min
Prep time15 min
Cook time25 min
4.7(9)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 lb ground beef (85% lean)
- 1 medium zucchini, diced into ½-inch pieces
- 1 tsp dried oregano
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt, plus more to taste
- 5 oz baby spinach (about 5 packed cups)
- 2 tbsp fresh lemon juice
- ¼ cup fresh parsley, roughly chopped
- 2 tbsp fresh dill, roughly chopped (optional)
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a 12-inch skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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