1. Heat the olive oil or bacon fat in a heavy skillet over medium heat. When shimmering, add the chopped onion and cook until translucent, about 4-5 minutes, stirring occasionally. This step is where the flavor starts to build — I always think of Mama Lu’s soft-spoken wisdom here, how she’d say, “Let things take their time.”
2. Add the minced garlic and cook for another minute, until fragrant. Don’t rush; garlic burns quickly and turns bitter.
3. Increase the heat to medium-high and add the ground beef to the skillet. Break it up with your spoon, seasoning with salt, pepper, smoked paprika, and oregano as you go. Cook until the beef is browned and cooked through, about 8-10 minutes. You’ll want a nice sear on some of the meat for that deep, roasted flavor.
4. Stir in the cherry tomatoes and fresh spinach. Cook just until the spinach wilts and the tomatoes soften, about 2-3 minutes. This brings a fresh brightness that balances the richness of the beef.
5. Remove the skillet from heat and let it cool slightly. Spoon the warm mixture into serving bowls. Top each with a generous dollop of cottage cheese — the contrast in temperature and texture is part of what makes this dish so special.
6. Optional: Sprinkle shredded cheddar cheese over the top and pop the bowls under a broiler for 2-3 minutes until melted and bubbly. This step is a nod to those lazy Sunday dinners when we’d indulge just a little more.
7. Garnish with chopped fresh parsley or chives before serving for a pop of color and fresh flavor.

Pro tip: If you ever find your skillet cornbread a little dry, you’ll understand the magic of adding a creamy element like cottage cheese to a beef dish — it’s like bringing together the richness of the mountain soil and the cool mountain breeze on a plate.