Take your pick of greens for this North African–inspired stew—kale, mustard, chard, or spinach. They’re all great non-dairy sources of calcium as well as iron, potassium, magnesium, and vitamins A, C, K, and folate.
Serves 4
Prep: 40 minutes
Slow Cook: 5 hours (low) or 2½ hours (high)
Bake: 10 minutes
Total: 6 hours
1 large shallot, finely chopped
1 large egg, lightly beaten
⅓ cup almond meal
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon ground ginger
½ teaspoon ground cinnamon
1½ pounds ground beef
1 onion, chopped
2 carrots, peeled and chopped
4 cloves garlic, minced
1 teaspoon ground turmeric
2 cans (14.5 ounces each) Whole30-compliant beef broth or 3½ cups Beef Bone Broth (page 294)
1 can (14.5 ounces) Whole30-compliant diced tomatoes, undrained
8 cups chopped greens, such as kale, mustard greens, chard, and/or spinach
½ cup chopped fresh cilantro
Preheat the oven to 400°F.
In a medium bowl, combine the shallot, egg, almond meal, cumin, coriander, salt, pepper, ginger, and cinnamon. Add the ground beef and mix just until combined. Form into 1½-inch meatballs. Place the meatballs on a foil-lined shallow baking pan. Bake for 10 minutes.
In a 5- to 6-quart slow cooker, combine the onion, carrots, garlic, and turmeric. Add the broth and tomatoes. Arrange the meatballs in an even layer in the slow cooker. Cover and cook on low for 5 hours or on high for 2½ hours.
Turn the slow cooker to high if using the low setting. Gently stir in the greens. Cover and cook just until the greens are tender, 5 to 10 minutes. Stir in the cilantro just before serving.