Ground bison is a staple in my house. It’s a lean, low-cholesterol meat loaded with omega 3s, zinc, and iron. I prefer it to beef because it’s easier to digest, and helps to fight inflammation in the body.
This dish is a crowd pleaser, and really easy to make. I love finding small squash to stuff and serve individually to wow your guests. You can always keep a big bowl of the bison and veggies ready in the fridge and add spoonfuls to salads and soups, or even eat cold for a snack!
1 pound grass-fed bison
3 tablespoons avocado oil or coconut oil
1 large onion or 3 spring onions, chopped
10 cloves of garlic, sliced
2 tablespoons (or more) fresh ginger chopped, skin on
2 tablespoons (or more) fresh turmeric chopped, skin on
2 heads kale, chopped
2 large carrots, peeled and grated
Juice of 1 lemon
1 ¼ teaspoon salt
½ teaspoon black pepper
Your choice of squash, roasted, halved, with seeds removed. (I like small butternut or delicata, or you can use roasted yams or sweet potatoes.)
- Sauté the oil, onion, garlic, salt and pepper in a large pan over medium heat for 8 minutes until the onion starts to caramelize.
- Add the ginger and turmeric and sautee for another 2 minutes.
- Add the bison and sauté 3-5 minutes until it’s only slightly pink.
- Add the chopped kale and lemon and cook for another 5 minutes until the kale is nice and wilted.
- Add in the grated carrot at the end and cook for another 2 to 3 minutes.
- Stuff each squash with a few spoonfuls of the bison. Drizzle a touch of extra virgin olive oil on top and top with a few parsley leaves for garnish.