In a hot skillet, add butter and chopped onions. Cook until translucent. About 5-7 minutes depending on how large (affiliate) the chopped onion pieces are. Lower the temperature if the onion starts to brown too much.

Cut the sliced mushrooms in half if they are large (affiliate). Add them to the onions in the skillet.

Add 1/2 of the dried thyme (affiliate). Toss and cook for 5 minutes or so until the start to reduce down.

Push the mushroom and onions to the side of the skillet. Then, add the ground beef in the center. Add the other 1/2 of the dried thyme (affiliate). Breakdown the meat with a wooden spoon. Cook the ground beef until it is completely brown.

Then mix them with the mushroom and ground beef.

Toss the baby kale and spinach on top of the ground beef-mushroom mixture. Add a little salt (affiliate) and pepper (affiliate). Cover with lid and cook until wilted about 5 minutes.

Remove the lid and toss with a wooden spoon.

Add the shredded mozzarella to the top.

Serve warm and enjoy.