Ground turkey works well in this dish too.

Equipment Needed

Measuring cups and spoons, thick bottomed pot, knife, cutting board, tongs and a wooden spoon


Tare the kale into bite-size pieces, dice the onion and slice the mushrooms.  

Place the kale and a 1/2 cup of water in a thick bottomed pot and steam on high heat until the kale is tender (approximately 3 minutes).


Add the baby spinach, and steam for an additional 2 minutes.

Remove the greens from the pot and divide them into two serving bowls. Set aside.

On medium-high heat, add the garlic butter and olive oil to the pan.

Once hot, add the diced onion and the sliced mushrooms.

Cook for 5 to 7 minutes or until onions are translucent.


Add the ground chicken, season liberally with sea salt and pepper to taste and add the Italian seasoning.

Cook for 10 minutes, or until the chicken is fully cooked.


Sprinkle in the coconut flour and cook for 2 minutes.

Add the chicken stock, Parmesan cheese and cream and cook until the sauce is thick and creamy and all the cheese has melted.

Ladle the mixture on top of the steamed greens and enjoy!

For more dishes like this, try GoodLife Kitchen's Keto Recipes: