Black Skillet Beef with Greens and Red Potatoes

1 pound beef (top round)
1 tablespoon paprika
1 1/2 teaspoons oregano
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/8 teaspoon crushed red pepper
1/8 teaspoon mustard (dry)
8 potatoes (red-skinned
halved)
3 cups onions (finey chopped)
2 cups beef broth (reduced sodium)
2 garlic cloves (large
minced)
2 carrots (large
peeled
cut into very thin 2 1/2 inch strips)
4 cups kale (1 bunch)
2 sprays of non-stick cooking spray

Wash hands with soap and water.
Partially freeze beef. Thinly slice across the grain into long strips 1/8 inch thick and 3 inches wide.
Combine paprika, oregano, chili powder, garlic powder, black pepper, red pepper, and dry mustard. Coat strips of meat with the spice mixture.
Spray a large heavy skillet nonstick cooking spray. Preheat pan over high heat.
Add meat; cook, stirring for 5 minutes.
Add potatoes, onion, broth, and garlic. Cook covered, over medium heat for 20 minutes.
Stir in carrots, lay greens over top and cook, covered, until carrots are tender, about 15 minutes.
Serve in large serving bowl, with crusty bread for dunking.

Stay Young at Heart: Cooking the Heart-Healthy Way
US Department of Health and Human Services
National Heart, Lung, and Blood Institute