Here's another Primal Breakfast idea for you. This is my standard Go-To when eggs aren't on my mind, and I'm pressed for time.Steak and Greens w/ a side of Blueberries!
1 thin sliced breakfast steak (I find these in beef or pork variety, or ask your butcher to slice your favorite cut into the thin slices that work best for this)
2 cups assorted chopped greens (chard, spinach, kale, nettles, cabbage, collards- pick your favorite)
1 handful cherry tomatoes
1/4 onion, diced
1 clove garlic, chopped
1-2 tbsp butter or olive oil
1 tbsp lemon juice or vinegar
1 tsp sage, thyme, or savory
1 tsp salt
1 cup frozen blueberries, thawed, or fresh berries.
Salt and pepper your thin steak, melt 1 tbsp of oil in a hot skillet. Sear steak on high for 2-3 min on each side, maybe less, depending on how thin it is, and how rare you like steak.
Remove from pan, and plate. Turn the heat down to medium, add remaining oil to the pan, add chopped onion, garlic, herbs, and tomatoes. Cook until soft, and tomatoes pop open. Add greens and salt, saute until greens are tender. Remove from heat, drizzle with lemon juice or vinegar, and plate with the steak. I like to top mine with a sprinkle of chia seeds.
Serve with a bowl of blueberries sprinkled with cinnamon.
Easy peasy- this takes me maybe 10-15 min to prepare, on a busy morning. The secret is the THINNESS of your steak. Save your nice juicy sirloin for a Sunday morning with more time, or dinner. Sometimes I even cook two of these steaks and enough greens for two meals, and take it with me for lunch, doesn't take any longer really, if you cook your steaks at the same time.
The flavors are easy to adjust to your taste, rub your steak with sage and chile, or paprika, or garlic powder, or cumin and lime, or.... use chopped mushrooms instead of tomatoes, squash, snap peas, or shredded carrot.