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Lemony Greek Beef and Vegetables

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

I love the lemon in this recipe—the latest addition to my collection of quick, healthy dinners. I'm sensitive to cow's milk, so I use goat cheese crumbles on my portion instead of Parmesan. —Alice Neff, Lake Worth, Florida
Lemony Greek Beef and Vegetables Recipe photo by Taste of Home

Ingredients

  • 1 bunch baby bok choy
  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 5 medium carrots, sliced
  • 3 garlic cloves, minced
  • 1/4 cup plus 2 tablespoons white wine, divided
  • 1 can (15 to 16 ounces) navy beans, rinsed and drained
  • 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice
  • 1/2 cup shredded Parmesan cheese

Directions

  1. Trim and discard root end of bok choy. Coarsely chop leaves. Cut stalks into 1-in. pieces. Set aside.
  2. In a large skillet, cook beef over medium-high heat until no longer pink, 5-7 minutes, breaking it into crumbles; drain. Remove from skillet and set aside.
  3. In same skillet, heat oil over medium-high heat. Add carrots and bok choy stalks; cook and stir until crisp-tender, 5-7 minutes. Stir in garlic, bok choy leaves and 1/4 cup wine. Cook, stirring to loosen browned bits from pan, until greens wilt, 3-5 minutes.
  4. Stir in ground beef, beans, oregano, salt and enough remaining wine to keep mixture moist. Reduce heat; simmer about 3 minutes. Stir in lemon juice; sprinkle with Parmesan cheese.

Test Kitchen tips
  • Can't find bok choy? Any hearty greens, like kale or collards, will be just as delicious.
  • If you don't have white wine on hand, try beer, water or broth instead.
  • Nutrition Facts

    1-1/2 cups: 478 calories, 21g fat (7g saturated fat), 77mg cholesterol, 856mg sodium, 36g carbohydrate (7g sugars, 10g fiber), 36g protein.

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