Food Geek Friday: Puerto Rican Beef

The other day I was meeting with a client the first time and our conversation - as almost always happens with me - turned to food. My new client is a baker and I off-handedly mention that I've been recently playing around with grain-free and coconut flour in baking and Paleo comes up. She says, "Oh...I have this cookbook I've barely used. You want it?" New client that loves food as much as I do and free cookbook?

Yes please!

The book was Everyday Paleo. I've heard good things from my Paleo friends and often looked at it in the store but, to be completely honest, the food pics are not this book's strong point.

I should never have let that deter me.

With a quick glance through, I picked out a huge number of recipes that I really wanted to try. This recipe was my first test run and it turned out really well.

Warning - This dish isn't really that pretty. But I LOVE that it's in one pot.

And that it tastes so good.

Warning Part II - The leftovers are really ugly. The kale bleeds and turns everything green.

In this case we just shut our eyes and savor.

Puerto Rican Beef

adapted from Everyday Paleo (check out her site while you're there. She's got a lot of great recipes - whether you're Paleo or not.)


  • 1 lb ground beef (I chose grass fed)
  • 1 bunch kale, chopped
  • 1 white onion, diced
  • 1 container of sliced mushrooms
  • 1/2 cup green olives
  • 1/2 tbsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tbsp turmeric powder
  • 1 tbsp dried oregano
  • Pinch of saffron threads (optional)
  • salt and pepper to taste


  1. Brown the ground beef in a large skillet.
  2. Add mushrooms and onions and sautee until tender.
  3. Stir in all of the spices.
  4. Add the kale and green olives. Continue to cook, stirring often, until the kale is wilted and tender.

I served this over my whipped sweet potatoes. She also added a few slices of avocado.

Avocado is always welcome in my home.