Comfort Food In 15 Minutes

IMG_9664.jpg

Leeks with White Beans and Ground Pork

Yesterday was full of rain and cold weather, so when I got back from the gym I was in the mood for something warm, comforting, and quick!

Not to mention… I was super hungry, so it also had to filling and delicious!

I decided to throw together this simple skillet meal that covers all the bases…

Protein from some ground pork (or the beans if you’re veg/vegan!)

Carbs from the beans, and some extra veggies.

Healthy fat from some olive oil and a little grassed butter.

And, last but certainly not least, lots of micronutrients from the veggies and greens!

I threw the whole process up on my Insta stories and a lot of you said you’d like to have a copy of the recipe so without further ado, here you go!

PS: if you'd like to see the video demo, check that out on the right!

INGREDIENTS:

1 Can of Cannellini Beans

3/4 lb of ground protein (pork, chicken turkey, beef… responsibly produced if possible)

2 Stalks of Leeks

1 Cup of Frozen Mixed Greens

5 Cloves of Garlic

1-2 Tbsp Olive Oil

1 Tbsp Grass-fed Butter

Optional: Chicken or Vegetable Broth

HOW TO:

  1. Cut the green tops off the leeks, slice down the middle, and place in a big bowl of water to clean them. Rinse and clean 2-3 times to remove all the sand and dirt that can hide inside of the leeks.

  2. Heat a skillet on medium heat and add your olive oil. Mince your garlic and throw in with the olive oil.

  3. Add your ground meat and break it up as it cooks.

  4. Drain the leeks and add to the skillet. Add broth if you’re using it, this will speed up the cooking process by adding to the steam in the pan.

  5. Drain your beans and add to the pan.

  6. Add salt and pepper to taste.

  7. Stir the greens into the pan until well combined.

  8. Finish if off with the butter for added creaminess. Or add lemon juice or white wine for a bit more tang.

Serve it up! Could also top it with a little grated parmesan cheese or nutmeg, if that’s your thing.

Takes approximately 10-20 minutes to cook, depending on how quickly you can chop your leeks and garlic without causing bodily harm :o)

Did you try it? Did you like it? Let me know! I’d love to hear from you by email at Ashley@AshleyBrownFitnessNutrition.com OR on Instagram at @ashleybrownfitnessnutrition.

Enjoy!

Ashley Brown