Ingredients

Buy

  • 1 red , deseeded and diced
  • 1 pint , sliced in half
  • 8 ounces baby (small tub)
  • 2 green , thinly sliced, white and green parts separated
  • 1 pound
  • 2 tablespoons crumbled

On Hand

  • 1 tablespoon
  • 4 cloves, minced
  • ½ teaspoon dried
  • kosher and freshly ground black pepper, to taste

Instructions

  • Heat the oil in a large pan on medium-high heat. Add the and and saute for 4-5 minutes, until the tomatoes are blistered, and saucy. Add the and stir another minute.
  • Add the and white parts of the green . Note that the will take up most of the pan, but it will wilt down. Stir for another 2-3 minutes, until the has wilted. Remove these veggies to a plate.
  • Add the , , , and pepper to the pan, and use a spatula to break up the meat. Cook the until it's browned, then drain off any excess grease. Transfer the veggies back to the pan, add the green parts of the green , and stir until warmed through. Garnish with crumbled before serving.