Ground Bison and Asian Greens Stir-fry
I got some ground bison from a local rancher in Ohio (Owl Creek Bison) and wanted to really enjoy its flavor so I kept the recipe & spices simple! I learned from the rancher that bison has almost no fat so it's super healthy, but you have to be careful not to cook it too long or it will dry out. You can use basically any leafy greens like kale or Asian greens like tatsoi, komatsuna, etc.
Ground Bison and Asian Greens Stir-fry
I got some ground bison from a local rancher in Ohio (Owl Creek Bison) and wanted to really enjoy its flavor so I kept the recipe & spices simple! I learned from the rancher that bison has almost no fat so it's super healthy, but you have to be careful not to cook it too long or it will dry out. You can use basically any leafy greens like kale or Asian greens like tatsoi, komatsuna, etc.
Open in Cookpad AppSteps
- 1
In a medium bowl, mix the bison with the salt, pepper, coriander and cumin.
- 2
Chop the greens into smaller pieces, separating the stems from the leaves of the greens.
- 3
Mince onions and garlic. In a large frying pan, sauté in the olive oil in medium heat until soft and translucent.
- 4
Add the stems from the greens and stir fry about 5 minutes until bright green.
- 5
Add the ground bison, briefly mix into the onions and stems.
- 6
Add the leaves, a splash of water or white wine, a sprinkle of salt and cover with lid. Steam for about 3 minutes until leaves start to wilt.
- 7
Remove lid and stir until bison is just browned and the leaves are completely wilted. Bison is very lean so you don't want to cook a long time or it will dry out.
- 8
Adjust seasoning to taste and serve as filling for lettuce wraps, tortillas or with rice.
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