AIP / Bison Breakfast Skillet with Bacon, Broccoli, Collard Greens & Pomegranate Seeds
 
Prep time
Cook time
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End of the summer breakfast skillet with a burst of flavor!
Author:
Recipe type: Breakfast
Cuisine: Autoimmune Protocol - AIP
Serves: 4
Ingredients
  • 1 pound ground bison
  • 1 1/2 cups of chopped yellow onions
  • 4 cups bite size broccoli florets
  • 5 cups sliced collard greens
  • 2 tablespoons coconut oil
  • 1 teaspoon salt
  • For the garnish: bacon bits & pomegranate seeds
Instructions
  1. In a large skillet, heat up 1 tablespoon of coconut oil over medium heat. When hot, add ground bison and cook until no longer pink, about 10 minutes. Salt to taste. Transfer to a plate and keep warm.
  2. Add another tablespoon of coconut oil to the skillet, add the onions and cook until they turn golden (3-4 minutes).
  3. Add the broccoli florets with 1/2 cup of water.
  4. Cover and simmer for about 7-10 minutes, stirring occasionally, until the broccoli is al dente (cooked but still firm).
  5. Make sure the vegetables are still moist and don't stick to the pan. Add more water if needed.
  6. Throw the meat back into the skillet with the collard greens on top.
  7. Mix all the ingredients, cover, and simmer for another 3 minutes.
  8. Serve the preparation in bowls with bacon bits and pomegranate seeds for garnish.
Recipe by A Squirrel in the Kitchen at https://asquirrelinthekitchen.com/aip-paleo-breakfast-skillet-with-bison-bacon-and-pomegranate-seeds/