This paleo dish is versatile and great for entertaining. Ground grass-fed bison is extremely tasty, and a very lean meat. It’s sweet and tender in taste too! Bison is a highly nutrient dense food because of the proportion of protein and minerals in relation to its caloric value – says Dr. Mercola from mercola.com. (a great source of information btw!).

1 pound Bison = about 96 or more grams of protein

Bison is an overall better choice than any other grass-fed meat – including chicken and turkey – which are misconceived as the leanest meats. It has a greater concentration of iron as well as some essential fatty acids necessary for human health. Check out the chart below: (from mercola.com):

ingredients:

gluten-free, non-gmo, dairy free

Serves 3-4 // Pre time: 20 min // Cook time: 45 min

for the swiss chard:

• 1 bundle of organic rainbow chard
• organic ginger – peeled and chopped
• 1 yellow squash
• 1 purple onion 
• 1 tbsp coconut oil
• 2 lbs grass-fed Bison 
• 1 tbsp grassfed Kerrygold garlic and herb butter
• 2 scallion onions
• 1 garlic clove – minced

for the lettuce cups

• 1 large head of iceberg lettuce
• Tessemae’s Ginger Sauce

seasonings

• paprika
• himalayan salt
• ground black pepper
• medium onions, diced (2 cups)

directions:

1. Over medium heat, melt coconut oil and sauté the garlic, ginger, red onion. Once the ingredients get wet, add the chopped rainbow chard and cover. Let ingredients steam and keep mixing the ingredients around so you don’t burn it.
2. Turn the skillet on low once it looks like the picture below.
3. In another pan, melt the butter and saute the scallion onions.
4. Place the meat in the pan and cook over medium heat until brown.
5. Mix both pans together, season.
6. Serve in lettuce cups with a side of Tessemae’s Ginger Sauce. YUM!