I knew that cold weather was on the way, so I decided to make one of our favorite dishes, because it's warm, hearty and satisfying. I can't get enough of the saltiness of the olives mixed with the sweetness of the sweet potatoes. Thanks to Everyday Paleo for this recipe.
Puerto Rican Beef
1 lb grass fed ground beef (lamb works well, too, when you're ready to switch it up)
1 bunch kale, (stems cut away) chopped into small pieces
1 white onion, chopped
1/2 of a green and red bell pepper sliced*
1/2 cup pimento stuffed green olives
3 Tbsp olive oil
1/2 Tbsp ground cumin
1 tsp ground coriander
1/2 Tbsp turmeric powder
1 Tbsp dried oregano
Pinch of saffron threads (optional)**
Sea salt and black pepper to taste
3 sweet potatoes
1 ripe avocado
In a large skillet brown the ground beef. Add the bell peppers, onions and olive oil and saute until the onions and peppers are tender. Add all of the spices and mix well. Add the kale and green olives, continue cooking stirring often until the kale is tender (about 4-5 minutes). Serve over mashed sweet potatoes and top with sliced avocado.
*The original recipe calls for 1/2 of a yellow bell pepper, too, but they are usually too pricey for me. Occasionally, I'll come across a sale on red ones, but this recipe is still delicious if you just use green, in which case I would use 1 to 1 1/2 bell peppers.
**I have never used saffron in this recipe, because I don't have any saffron in my spice cabinet. And considering that it's the most expensive spice per ounce in the world, I don't think I'll be getting it any time soon! :)