Servings: 4 servings



1 lb grass fed ground beef
3 sprigs of rosemary, de-stemmed and minced
2 large cloves of garlic, pressed
salt, pepper, granulated garlic
1 tbs coconut oil (liquid state)


1 bag of shredded collard greens (I got this at Trader Joes, but you can always buy a whole bunch of collards and shred them. You want about 4-6 heaping cups)
1 tbs dijon mustard
4-5 apricots, pitted and chopped


Preheat your oven to 400 degrees

Add your ground beef, chopped up rosemary and pressed garlic into a large mixing bowl. Using clean hands work the meat until the garlic and the rosemary are evenly disbursed throughout the meat. Add in some salt, pepper and granulated garlic to your liking and mix again. Form your mixed meat into meatballs. I made mine on the small side and yielded eleven or so out of my pound of ground beef.

Coat the bottom of a cast iron skillet with your tablespoon of coconut oil. Make sure that the bottom surface of the pan is covered. Arrange your meatballs neatly in the pan. Bake in the oven for about 20 minutes or until your meatballs are cooked through.

Remove the meatballs from the oven and transfer the skillet to the stove top. Using tongs, remove your meatballs from the pan and set them aside on a separate plate. Add your tablespoon (or more if you like) of dijon mustard to the fat drippings in your pan. Whisk together lightly.

Add in your shredded collard greens and allow them to cook down in the leftover beef fat and mustard mixture over medium heat. Once your greens have wilted, add in your apricots and allow the entire mixture to cook down until the apricots and lightly softened.

Place the meatballs back in the pan over the greens and serve! Enjoy!



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