Harvest Dinner

SERVES 4

2 tablespoons olive oil

4 to 6 carrots, diced

2 purple sweet potatoes, cubed

Sea salt

2 teaspoons ghee

6 ounces fresh spinach

2 heaping cups Simple Slow-Cooker Beef (see here)

Heat the oil in a skillet over medium heat. Add the carrots and potatoes and cook, stirring, until slightly browned, adding the salt halfway through. Heat a separate pan over medium heat. Melt the ghee, then cook the spinach, stirring, until fully wilted. Divide the potatoes, carrots, and spinach evenly among four plates and top each with ½ cup of the beef.