If you’re anything like me you start most days intending to do all the things: drink tons of water, workout first thing in the morning, be super productive, eat really healthy. Then you accidentally find yourself by dinner having lived off only coffee and some form of bread all day. Eeeek!!! But fear not. First of all, these days happen and you’re not ruined. Second, dinner is a great time to refocus and eat something that covers all the bases you missed between caffeine and carbs.

This kale-heavy Picadillo always does the trick for me - it feels super nourishing and hearty. It can be eaten with rice or quinoa (but doesn’t need it) and feels almost stew like with its comforting vibes. Super quick, easy and a wonderful make ahead meal - often tastes even better the next day. Throw a whole huge bunch of kale in there and you’ve got veg + protein + huge flavor to rock your dinner. (Sidenote: I’ve been saying “you ready to rock?!” a lot to Penny lately so I guess the dorky mom lingo is in full effect). If you’re looking for a meatless meal, try substituting tempeh (my favorite vegan protein). The texture is wonderful, especially when sauteed with crispy little edges.

Kale + Beef Picadillo

3 Tbl Olive Oil

2 Medium Onions, small diced

3 Cloves Garlic, finely chopped

2 Large Bell Peppers, medium diced

2 Tbl Cumin

1 tsp Paprika

1 Tbl Kosher Salt

4 Tbl Tomato Paste

1 ½ Pounds Organic Ground Beef

½ Golden Raisins

3 Cups Kale, chopped

¾ Cup Green Olives

⅓ Cup Olive Juice

1 ½ Cups Beef Broth

1 Tbl Balsamic

1. Heat large pot (I used my Le Creuset) over medium heat.

2. Saute onions, garlic & bell peppers with cumin, paprika and salt until soft, stirring frequently (about 7 minutes).

3. Stir in tomato paste until incorporated and cook another 2 minutes.

4. Add in beef, breaking-up into pieces and cook until no longer pink.

5. Add raisins, kale, olives, juice and broth. Bring to a boil and then simmer high (some bubbling but not burning) with lid on for 30 minutes, stirring occassionally.

6. Stir in balsamic and taste for any additional salt (if needed).

7. Serve hot with rice, sour cream, cilantro and scallions (if you’ve got ‘em!)