Cajun-Style Grass-Fed Beef and Sweet Potato Hash with Wilted Kale

Dice the sweet potato into small, 1/2-inch cubes for quick, even cooking.

Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and crispy at the edges. Remove the beef from the pan, leaving about 1 teaspoon of fat behind.

Add the sweet potato cubes to the hot skillet, tossing to coat in the beef drippings. Cover the pan for 5 minutes to steam them, then remove the lid and continue to sauté for 8-10 minutes until the potatoes are tender and golden-brown.

Stir in the Cajun seasoning and garlic powder, blooming the spices until fragrant. Return the cooked beef to the pan and fold everything together.

Add the chopped kale in handfuls, tossing until it just wilts and turns a vibrant, deep green.

Taste and adjust with a pinch of sea salt. Serve immediately in a shallow bowl, garnished with a dash of extra black pepper.