Puerto Rican Beef

 This meal was so yummy!  To top it off, it was also simple to make.  Granted, I cheated a little.   I used frozen chopped green, red, & yellow peppers and a bag of pre-chopped fresh kale.  I also doubled the recipe.  Looking forward to having the leftovers in an egg scramble in a day or so!  YUMM!

The recipe is from EveryDay Paleo 
Ingredients:

1 lb grass fed ground beef

1 bunch kale chopped

1 white onion sliced

1/2 of a green, red, and yellow bell pepper sliced

1/2 cup pimento stuffed green olives

3 tbsp olive oil

1/2 tbsp ground cumin

1 tsp ground coriander (I did not have this)

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 with a side of sliced avocado.  To quickly prepare the sweet potatoes, peel and quarter the potatoes and cook in a pressure cooker for 12 -14 minutes. Or, boil 20-25 minutes.  

I thought serving it on top of sweet potatoes sounded REALLY odd, but figured if it made the cookbook that way I should at least try it.  It really was delicious!  Highly recommend this!