Mushroom, Tomato Picadillo with Roasted Kale and Broccoli

Ingredients: 

Ground beef - 16 oz. (3-4 oz. per serving, makes about 4-5 servings)

Baby portobello mushrooms - 8 halved and sliced

Broccoli - 4 handfuls (about 20 florets)

Kale - 3 cups, de-stemmed

Diced tomatoes - 1 can (you can also use 2 fresh medium tomatoes) 

Stewed tomatoes - 1 can 

Garlic - 2 cloves minced

Extra virgin olive oil - 3 tbs. 

Cumin - 2 tsp.

Coriander - 2 tsp.

Basil - 1 tsp.

Celery salt - 1 tsp. 

Italian seasoning - 1 tsp.

Herbs de Provence -1 tsp.

Paprika - 1 tsp.

Cayenne - 1/2 tsp.

Red pepper flakes - 1/2 tsp.

Mustard seeds - crushed 1/2 tsp. 

Salt - 3 tsp.

Black pepper - 2 tsp. fresh cracked

Directions: 

1. Preheat oven to bake at 350, place broccoli on baking sheet, drizzle with extra virgin olive oil, sprinkle with 1/2 tsp. salt and 1/2 tsp. black pepper. Roast broccoli for 6 minutes on bottom rack, lower heat to 300 and add kale with another 1/2 tsp. salt. Roast another 3-4 minutes until kale softens and still looks bright green.

2. Season ground beef with 1 tsp. cumin, 1 tsp. coriander, 1/2 tsp. mustard seed, 1 tsp. celery salt, 1 tsp. salt, and 1 tsp. black pepper. 

3. Heat a large skillet to med-high, add diced and stewed tomatoes, 1/2 tsp. salt and bring to a simmer (takes about 4-6 minutes), then lower heat and stir in all remaining spices. Add ground beef, using back of wooden spoon to break up and spread out evenly.

4. Cook until meat is brown, takes anywhere from 4-6 minutes, then cover with lid and bring heat to low. Simmer with lid on 10 minutes, then add garlic and mushrooms and place lid back on for another 2-3 minutes.  Plate and enjoy.