Peruvian-Style Steak with Aji Amarillo Mashed Potatoes

Oooh, just look at it! A Peruvian-Style Stir-Fry served over spicy mashed potatoes! It's so mouthwatering good, that my take on Lomo Saltado is often on my mind when I haven't had it in a while.

Traditionally, Lomo Saltado is a delicious Peruvian stir-fry typically served with French fries on the side. I was first inspired to make this dish a few years ago after walking into a Latin grocery store after work in San Francisco and stumbling upon a jar of aji amarillo paste. I didn't know what I would make with it, but after my purchase, I stuffed the jar neatly into my bag and smiled as I walked out the door.

After doing a little research on Peruvian cuisine during my commute home, I knew I needed to try Lomo Saltado, which typically uses fresh aji amarillo peppers. The dish originated from the Chifa culinary tradition that dates back to 19th century Peru, where Chinese settlers developed their own Fusion cuisine. Enamored, I thought "Chinese cuisine + Peruvian flavors, well, that can only be delicious!"

But since I only had the paste, with no aji amarillo peppers in site, I decided to use jalapeños and habaneros for the stir-fry, and introduce the paste to the mashed potatoes instead. Let me tell you, that was the right decision! I found that the spicy and fruity flavors of the paste melded perfectly with mashed potatoes. 

While I love Peru's traditional use of French fries in Lomo Saltado, there's something incredible about serving this stir-fry over a bed of mashed potatoes. The stir-fry sauce thickens to a wonderful gravy-like consistency that pairs so perfectly with your mash, you will want to lick the plate clean! Pro Tip: You can easily find aji amarillo paste at many Latin markets, or online with a few seconds of Googling. If you have Amazon Prime, you'll have it in 1-2 days!

But if you'd like to try the traditional recipe, serve the stir-fry over steamed rice, add aji amarillo if you wish, and feel free to fry up your own French fries! These are flavors you have to try if you haven't already!

Peruvian-Style Steak with Aji Amarillo Mashed Potatoes

Time: 45 Minutes
Serves 6

Ingredients
1 tbsp extra virgin olive oil
2 tbsp soy sauce
2 tbsp red wine vinegar
6 cloves garlic, minced
2 tsp cumin
Kosher salt and freshly ground black pepper
24 oz sirloin or flat iron steak, thinly sliced
3 large russet potatoes, peeled, cut into 2-inch pieces
1/2 cup warmed whole milk
3 tbsp butter
2-4 tbsp aji amarillo paste, to taste
1 tbsp canola or vegetable oil
1 large red onion, sliced into strips
1 large jalapeño pepper, halved and thinly sliced
1 small habanero pepper, halved, and thinly sliced (optional)
3 medium tomatoes, peeled, seeded, and sliced into strips
1/2 small bunch cilantro, roughly chopped

Directions
In a medium mixing bowl, stir together olive oil, soy sauce, vinegar, garlic, and cumin. Season with 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Add steak to the mixing bowl and transfer to refrigerator to marinate for 20 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook for 15 minutes, or until tender. Drain, and return potatoes to pan over very low heat. Mash potatoes using a potato masher, ensuring any excess moisture has evaporated. Slowly fold in milk, butter, and aji amarillo paste. Season to taste with kosher salt and freshly ground pepper. Keep warm.

Remove steak from marinade, reserving marinade in a separate bowl. Pat steak dry with paper towels.

In a large wok, heat canola oil over medium-high heat. Add steak and stir-fry for 4-5 minutes, until browned and cooked through. Transfer steak to a platter.

Add red onions, sliced chilies, and tomatoes to the pan, and stir-fry for 2 minutes, until vegetables begin to brown. Pour over reserved marinade and stir in cilantro. Simmer until the sauce has thickened, about 5 minutes. Return beef to the wok, stir to combine, and remove from heat. 

Mound mashed potatoes on a plate and top with stir-fry. Garnish with additional cilantro if desired.

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Oven-Roasted Chicken Breast with Romanesco Broccoli and Potatoes

This Oven-Roasted Chicken Breast with Romanesco Broccoli and Potatoes is so healthy and delicious that it could make your head spin. Plus it has a little kick of sriracha and birdseye chilies if you're into that kind of thing! 

I adapted this recipe from an episode of Simply Ming. He used cauliflower instead of romanesco broccoli, but I decided to go with romanesco broccoli because it’s such a funny looking brassica. I also added a bunch more chilies, combined the vegetables with the marinade, and added a mix of daikon and Japanese turnips we had growing in our garden. Feel free to play with this recipe as I did! I had fun making it.

Did I mention that it’s a one-pot meal? The basic ingredients and easy prep definitely make this recipe a keeper for any night of the week. 

Chicken, veg, and potatoes? Yes, please!

Oven-Roasted Chicken Breast with Romanesco Broccoli and Potatoes

Time: 45 Minutes
Serves 4

Ingredients
1 tbsp sriracha
1 tbsp Dijon mustard
2 tbsp Worcestershire sauce
Juice of one orange
4 skin-on boneless chicken breasts
2 tbsp olive oil
1 red bell pepper, diced
1 medium red onion, 1/4-inch slices
1 carrot, diced
2 stalks of celery, diced
1 head romanesco broccoli, broken into florets
4-inch piece daikon and/or Japanese, cut into 1/4-inch slices
2 Yukon gold potatoes, ¼-inch slices
10 birdseye chilies, roughly chopped
kosher salt and freshly ground black pepper

Directions
Preheat the oven to 450°. Make the marinade: In a large bowl, combine the sriracha, Dijon mustard, and Worcestershire sauce. Whisk in the orange juice.  Season the chicken on both sides with salt and add to the marinade.

Heat a cast iron pan large enough to hold chicken over high heat. Add the oil and swirl to coat the pan. Add chicken (reserving marinade) skin-side down and cook for about 6 to 7 minutes until the skin is a golden brown. Turn chicken over and cook for another 5 to 6 minutes. Transfer to a plate and set aside.

To the same pan, add the red pepper, red onion, carrots, celery, romanesco broccoli, daikon, potatoes, and chilies and toss to combine. Season with salt and freshly ground black pepper. Add 3/4 cup of the reserved marinade and cook over medium heat for 10 minutes until vegetables have softened, but are still al dente.

Return the chicken to the pan on top of the vegetables and place in the oven. Pour over remaining marinade. Cook about 15 minutes until the chicken is cooked through and has reached an internal temperature of 165F. Serve right from the pan. 

Spicy Chicken Posole Soup with Garbanzo Beans

It’s been raining again, and in fact, flooding in my old stomping grounds of San Jose, CA. Yikes! It’s too bad that we’ve needed rain so much here in California and somehow it decided to all come down at once. I hope all of my friends on social media in San Jose are doing okay. 

With this weather, I wanted to make something spicy and soupy, but easier than said than done for a weeknight. When Adrian came home from the gym last night, I was just getting started on the soup, with a simple mise en place on the table. But after sitting down and catching up on the news for a few minutes, it was done! He was shocked and actually thought I was joking until I served up this big bowl of soup. 

So, to cut this short story shorter, this soup is satisfying, delicious, and perfect for when your weather is cold, rainy, or even snowy. PS: if you’re wondering why our posole looks extra spicy (those cute little Thai chilies), we infused our bottled tomatoes with them last summer, and dang are they good too!

Spicy Chicken Posole Soup with Garbanzo Beans

Time: 20 Minutes
Serves: 6

Ingredients
2 tbsp olive oil
1 medium red onion, thinly sliced
2 jalapeños, seeded, halved lengthwise, thinly sliced
6 cloves garlic, roughly chopped
Kosher salt and freshly ground black pepper
2 tsp ground cumin
2 tsp Mexican oregano
1 tbsp New Mexico or red chili flakes
6 cups chicken broth
1 28-oz can garbanzo beans, drained and rinse
1 28-oz can crushed tomatoes
2.5 cups rotisserie chicken, shredded

To Serve
Sour Cream
Lime wedges

Directions
In a large skillet or Dutch oven, heat olive oil over medium heat. Add red onion, jalapeño, and garlic. Season with salt and pepper and cook until onions are soft, about 8-10 minutes. Stir in cumin, Mexican oregano, and New Mexico chili flakes and cook for another minute. 

Add broth, garbanzo beans, and tomatoes to skillet. Bring to a boil and stir in chicken. Cook until chicken is heated through. Season to taste with salt and freshly ground black pepper. 

Ladle posole into bowls and dollop with sour cream. Squeeze over lime wedges and serve. 

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Szechuan Beef Lettuce Wraps

Feeling a little carbo-loaded after the weekend? Try this delicious recipe for Sichuan Beef Lettuce Wraps! They are finger-licking good! I like rice just as much as anyone else, but sometimes it’s nice to take a break from excessive carbing for a meal or two. Plus that means you get to eat a little more of the filling, guilt-free. Mmm, mmm, mmm!

Szechuan Beef Lettuce Wraps

Adapted from Kylie Kwong’s Simple Chinese Cooking
Time: 40 Minutes
Serves 4

Ingredients
1.5 lb ribeye beef fillets
1/4 cup vegetable oil
2 large red chillies, finely sliced
1 tbsp finely diced ginger
3 garlic cloves, finely diced
2 tbsp Hoisin sauce
2 tsp Sichuan pepper & salt
1 cup finely sliced spring onions
Pinch Sichuan pepper & salt, extra
1 large head iceberg lettuce, leaves separated

Directions
Wrap beef fillets in plastic cling wrap. Place on a tray in the freezer for about 30 minutes or until slightly firm, so they are easy to slice finely without tearing. Remove plastic cling wrap and, using a sharp knife, cut beef fillets into 1/4 inch strips. Mince if desired.

Heat oil in a hot wok until surface seems to shimmer slightly. Add half the beef and stir-fry for 1 minute, stirring constantly to prevent beef sticking together. Remove from wok with a slotted spoon, drain well on kitchen paper and set aside. Repeat process with remaining beef. Remove excess oil from wok and wipe clean.

Heat extra oil in the same hot wok. Stir in chili, ginger and garlic and cook on a medium heat for 30 seconds, stirring constantly to ensure garlic doesn’t burn. Return beef to the wok with hoisin sauce and stir-fry for a further 30 seconds. Add Sichuan pepper & salt and stir-fry for 30 seconds. Lastly, stir through spring onions.

Divide beef and arrange over four large lettuce leaves. Sprinkle with extra Sichuan pepper & salt. 

Rainy Day Black Bean Quesadillas

It’s been raining so much in the San Francisco Bay Area that I think a lot of us are getting souped out! Okay, maybe that’s not possible. I actually snacked on some delicious Filipino-style noodle soup that a friend made while I was working yesterday, even though I thought I’d had my fill. I finished the entire cup and wanted to go back for seconds, but luckily I was able to contain myself.

Anyway, it’s still not that realistic to make soup every night when it’s raining [or snowing] for weeks on end, so we have to look to other foods that are warm and comforting, like these delicious black bean quesadillas. They’re super simple, done in a flash, and you'll feel the same warm hug that you feel every time you eat soup. Trust me!

Rainy Day Black Bean Quesadillas

Time: 20 Minutes
Serves 8

Ingredients
1 (15 oz) can refried black beans
1 cup frozen corn
½ small red onion, finely chopped
1 large jalapeño, thinly sliced
2 cloves garlic, minced
1/2 small bunch cilantro, roughly chopped
2 cups Pepper Jack Cheese, shredded  
1 oz taco seasoning
8 (8-inch) sized tortillas
4 tbsp butter, divided

To Garnish
Sour cream
Sliced jalapeños
Roughly chopped cilantro

Directions
Place the beans and corn in a bowl. Add jalapeños garlic, red onion, cilantro, cheese, and taco seasoning. Stir to combine.

To prepare quesadillas, spoon half of the filling over each tortilla and fold. Heat 1/2 tbsp butter in a medium skillet over medium heat. Add quesadilla and cook on each side until the cheese browned and the cheese has melted. Serve quesadillas immediately and garnish with sour cream, sliced jalapeños, and cilantro. 

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Thai-Infused Chicken Noodle Soup

This Thai-Infused Chicken Noodle Soup is really hitting the spot right now! 

Adrian and I have been so sick for the past week and I’m not sure if I’ve come down with another cold, or if this is just the longest running cold ever. All I know is that even though we’re still worn out, we really wanted to make the easiest, most comforting soup ever. 

Scouring our pantry, refrigerator, and garden, we found some dried knife-cut noodles, chicken broth, hot peppers, limes, and plenty of Asian condiments, so there wasn’t much to pick up at the grocery store: perfect. Even more perfect? We made the soup in less than 20 minutes.

The knife-cut noodles are wonderful in this chicken broth flavored with lime juice, fish sauce, and light brown sugar. They’re actually wheat noodles instead of rice and lot thicker than you would normally use in a Thai noodle soup, but these noodles are really good as well. Because they’re so hearty, you almost feel like you’re eating a dumpling soup, without all the work! Adrian and I are both very pleased, especially since we could put together a healthy, homemade soup when it was a little hard to stand up. 

Whether or not this chicken soup will help to hasten this cold or not, it sure feels like it will, and that’s all that matters to us right now!

Thai-Infused Chicken Noodle Soup
 

Time: 20 Minutes
Serves 6

Ingredients
3 quarts low-sodium chicken broth
1 15 oz can whole sweet corn, drained, liquid reserved
8 nests Taiwanese sliced noodles (about 200 grams)
1.5 lb boneless skinless chicken breast, thinly sliced
1 tbsp fresh ginger, minced
1 bunch green onions, finely sliced
1 large serrano, finely sliced
8-10 dried birdseye chilies (optional)
1 tbsp fish sauce
1 tbsp light brown sugar
1 tbsp chili garlic sauce
Zest and juice of 2 limes
1 small bunch cilantro, roughly chopped (reserve 2 tbsp for garnish)

To Garnish
Fish Sauce
Chili garlic sauce
1 lime, cut into wedges
Chopped cilantro

Directions
In a large skillet or Dutch oven, heat chicken broth and reserved corn liquid over high heat and bring to a boil. Add noodles and cook according to package directions until al dente (about 2-3 minutes). Carefully ladle noodles out of broth with a pasta spoon and set aside.

Add the chicken, corn kernels, ginger, green onions, serrano chilies, birdseye chilies, fish sauce, light brown sugar, and chili garlic sauce to the broth and simmer on medium heat for 5 minutes. 

Return noodles to the broth and stir in lime juice, lime zest, and cilantro. Serve immediately in bowls and season to taste with additional fish sauce and chili garlic sauce. Garnish with lime wedges and cilantro. 

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West African Chicken & Peanut Stew: Chicken Mafé

I was speaking with a new friend I made from France recently and we exchanged what he and his family were both cooking up for dinner. He told me he was having mafé, a stew made of lamb and peanut butter, but the dish didn’t register in my foodie brain. What?! A West African staple? A national dish of Senegal? How could I not know this?

As it turns out, I made a similar stew several years ago thanks to Carla Hall of Top Chef and The Chew fame. She called it Groundnut Stew and made it with chicken instead. It was SCRUMPTIOUS, but much more of a challenge to make, and actually a little bit different with adzuki beans and a pureed consistency. 

So have I heard of mafé? Sort of, but I didn’t realize how many variations there were of this dish, with different proteins and vegetables, like cassava, okra, turnips, squash, or even eggplant in place of the potatoes and yams. And in cooking this dish, I realize that with ten years of cooking under my belt, often international cuisine, it’s so amazing to still be able to cook different things and to know that there are different dishes I’ve never even heard of have never even fully recognized. I’m SO looking forward to the next 10 years of my cooking journey and can’t wait to keep sharing it with you! 

Below is my recipe for mafé with chicken. I was really tempted to make it with lamb, but I just had lamb the other day, and wanted to take it easy on the red meat for the rest of the week. Lamb mafé is definitely on the menu down the road! 

West African Chicken & Peanut Stew: Chicken Mafé 

Time: 1 Hour, 15 Minutes (+ Overnight Marinade)
Serves 8

Ingredients
1 lb boneless chicken thighs
1 lb skin-on chicken drumsticks
4 tbsp garlic, finely chopped, divided
1 tbsp ginger, minced
1 Scotch bonnet chili, or habanero pepper, finely minced
Kosher salt and freshly ground black pepper
2 tbsp canola oil
1 large onion, chopped
6 birdseye chili peppers, chopped
1/2 tsp fresh thyme leaves, roughly chopped
1 (6 oz) can tomato paste
4 tablespoons fish sauce
6 cups low-sodium chicken broth
1 bay leaf
1 cup creamy unsweetened peanut butter
¼ cup lemon juice
2.5 cups cabbage, cut into 1-inch pieces (about 1/2 small cabbage)
1.5 cups carrots, chopped into 1-inch pieces (about 5 small carrots)
1 medium yam or sweet potato, cut into 1-inch chunks
1 large boiling potato, cut into 1-inch chunks
Steamed rice or couscous, to serve

To Garnish
1 Vine ripe tomato, chopped
3 birdseye chilies, finely chopped
2 limes, cut into 8 wedges

Directions
In a large mixing bowl, add chicken thighs and drumsticks. Season with salt and pepper and rub with 2 tbsp of garlic, ginger, and scotch bonnet or habenero chili (using gloves!). Marinate overnight.

In a large skillet or Dutch oven, heat oil over medium-high heat. Add onion, 2 tbsp garlic, and birdseye chilies. Season with kosher salt to taste, and cook, stirring until onion is soft, about 5-6 minutes. Add thyme, tomato paste, and fish sauce, and simmer, stirring to combine, about 3 minutes. Add chicken broth, bay leaf, and the chicken thighs and drumsticks. Bring back to a simmer and stir, scraping up any browned bits on the bottom. Slowly stir in peanut butter, bring to a boil, and then reduce heat to medium-low and simmer for 20 minutes. 

Once the sauce has reduced some and the chicken has cooked through, add add lemon juice, cabbage and carrots, and simmer for 10 minutes. Finally, add yams and potatoes, and simmer for an additional 30 minutes, until the oil begins to separate and the sauce has reduced.

Serve stew over steamed rice or couscous. Garnish with birdseye chilies, tomatoes, and a wedge of lime. Adjust seasonings as needed.

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Slow-Cooked Adzuki Beans with Indian Spices, Rajmah-Style

Slow-Cooked Adzuki Beans with Indian Spices, a.k.a Rajmah! This is such a delicious vegan dish and the prep is super easy. While some say beans are a magical fruit, I tend to think they’re magical for many other reasons, from their antioxidant properties to being rich in several vitamins and minerals, like folate, potassium, and iron. The complex carbs, high fiber, and protein content also help to keep me feeling full throughout my day. Plus slow-cooker recipes are the easiest ever, right? 

I was in need of a good slow cooker dish to begin in the morning and free me up to hang out with friends last night, so I scoured my pantry for legumes that I tend to buy on a whim and found a bag of adzuki beans. Knowing that Indian food is AMAZING in the slow-cooker, I did a little googling of traditional Indian recipes with red beans and put together this delicious one. I garnished with some sour cream, lime, and tomato, which isn’t very traditional, and served it with naan, instead of rice, because I felt like it is even better with a little crunch! 

Slow-Cooked Adzuki Beans with Indian Spices, Rajmah-Style

Prep Time: 20 Minutes
Total Time: 8 Hours & 20 Minutes
Serves 8

Ingredients
3 cups dried red adzuki beans or kidney beans, rinsed and sorted
1 medium yellow onion, chopped
1 tbsp ginger, minced
2  tbsp garlic, chopped
6-8 serrano chilis, chopped (less for mild)
1/4 cup tomato paste
2 tbsp cumin seeds
2 tbsp Kosher salt
2 tsp turmeric powder
2 tsp cayenne powder
1 tsp garam masala
1 tsp dried coriander
1 pinch asafoetida (hing) - optional
1 tsp kasuri methi leaves, crushed (optional)
4 tbsp olive oil
10 cups water

To Garnish
1 roma tomato, chopped
8 tbsp sour cream
1 large lime, cut into 8 wedges
4 tbsp fresh cilantro
4 pieces of naan

Directions
Bring a medium pot of salted water to a boil. Add adzuki beans and boil for 10 minutes. Drain and add to slow cooker. Add remaining ingredients (except for those to garnish) to the slow cooker and cook on low for 8 hours.

Ladle beans into bowls and garnish with tomato, sour cream, a squeeze of lime, and cilantro. Serve immediately with naan. 

Nutritional Info per serving (excluding naan): 375 Calories, 11g fat, 57g Carbs, 11g Fiber, 17g protein  

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Chicken Tortilla Soup

Chicken tortilla soup encompasses all of my favorite flavors: tomatoes, fresh and dried peppers, garlic, and cumin. If I were on a deserted island and could only choose specific ingredients in my own personal cuisine, these would be them! The flavors that came out of this creation are actually quite similar to an Indian curry (minus the garam masala), which we love! This soup was such a success that Adrian and I are going to have to adjust some of our Indian curry recipes in a similar fashion. I just knowwwww there are secrets no one has told me yet, and I’m starting to think dried chilis could be one of them. Tips anyone?

When we were drawing up the recipe, we realized we really wanted to try it out with some dried cascabel chilis we bought on a trip to Mexico last year. Holy yum (!) did they bring this dish to a new level. Other dried peppers work perfectly fine (pasilla, or even New Mexico, which are a little milder), but these cascabels have a nice spicy touch that we enjoyed immensely. 

To make the recipe a little quicker, you can always use chili powder and purchase your own tortilla chips. But keep in mind that it can be really fun to process your own chilis and fry your own tortilla chips. Haven’t done that yet? Give it a try this time and let me know how fun it was!

Chicken Tortilla Soup

Time: 45 Minutes
Serves 4

Ingredients
2 dried chili peppers, such as pasilla or cascabel, broken into pieces
4 corn tortillas, halved, cut into ¼-inch thick strips
Canola oil, for frying
1 tbsp olive oil
1 red onion, diced
4 sage leaves
2 large jalapeños, finely chopped, divided
1 red bell pepper, finely chopped
5 garlic cloves, minced
1 tsp fresh epazote, torn, or ½ tsp dried (optional)
1 tsp cumin powder
2 tsp red chili powder
1/2 teaspoon salt
4 cups (32 oz) chicken stock
1 bay leaf
1 1/2 cups corn kernels, fresh or frozen
3 large tomatoes (about 1 lb), roughly chopped
1 lb chicken thighs, boneless and skinless
Juice of 2 limes 

To Garnish
1 avocado, diced
¼ cup cilantro, roughly chopped
Sour cream
1 bunch green onions, finely chopped
4 radishes, cut into rounds, halved
1 lime, cut into wedges

Directions
Slightly roast the peppers in a medium hot skillet, turning frequently, for about 1-2 minutes. Transfer peppers to a medium bowl and soak in 2 cups of hot water for 15 minutes, until soft. Drain and set aside. 

In a large skillet, heat half an inch of canola oil over medium heat. Fry tortilla strips in batches until crisp, about 1 minute. Drain strips on paper towels and set aside.
 
In a large skillet or Dutch oven, heat olive oil and sauté the sage until crisp, about 30 seconds. Remove sage leaves and reserve for garnish. Add onions and sauté for 5 minutes, until soft. Add half of the diced jalapeno, bell pepper, garlic, epazote, and cumin, red chili powder, and salt, and sauté for an additional 2 minutes.

Add chicken broth, chicken, bay leaf, corn, tomatoes, and chicken. Bring to a boil and then reduce to a simmer for 15 minutes, or until chicken has fully cooked. Remove chicken from the pot and shred with a fork. 

Using an immersion blender, blend the soup in the pan until it reaches a pureed consistency. Add lime juice and reserved chicken and cook for another 3-4 minutes, or until heated through. Season to taste with salt and pepper.

Remove bay leaf, pour soup into bowls, and garnish with tortilla strips, avocado, cilantro, sour cream, green onions, radishes. Serve lime wedges on the side.  

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Kenyan Braised Kale with Ground Beef

 

If you’re looking for something a little different to cook, but for something that’s still familiar (a stir fry over rice), try out this recipe for Kenyan Braised Kale with Ground Beef. If you know of larb, a Thai dish, this shares a lot of similarities in texture and appearance. But thanks so the spice mixture, which includes cinnamon, the flavor is definitely African. Can’t imagine what that would taste like? Make this to mix up your cooking routine. It’s great served over brown rice, with roasted sweet potatoes, or even a little bit of whole grain flatbread. I’m not sure where I found the original recipe, but it is featured on Food & Wine. I’ve changed it up to add kale instead of collards (I love kale, and it’s packed with even more nutrients than collard greens), and added San Marzano tomatoes from my garden. Super delicious!

 

Kenyan Braised Kale with Ground Beef

Time: 30 Minutes
Serves 4

Ingredients
1 tbsp olive oil
1/2 white onion, coarsely chopped
2 cloves garlic, chopped
1 jalapeño, chopped
1 lb ground beef
1/2 tsp black pepper
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp turmeric
1/2 tsp ground fennel seeds
1 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1 large bunch kale, stems removed, chopped
4 roma tomatoes, quartered
1 tsp lemon juice

Directions
Warm the olive oil in a large skillet over medium heat. Add the onion and sauté until soft, about 4 minutes. Add the garlic and jalapeño and sauté until fragrant, about 1 minute. Add the ground beef and seasonings and cook browned, about 6 to 8 minutes.

Add the collard greens and tomatoes and sauté until wilted, about 4 minutes. Stir everything gently as it cooks, careful not to mush the tomatoes. Add the lemon juice, season with salt and pepper to taste and serve.