This dish is inspired by the South American elements of plantain and chimichurri.

To make this #dinnerdoneby9am I prepare the beef and kale mixture and chimichurri in the morning, refrigerate all day, then reheat the beef while the plantains bake.

-2 Tbsp olive oil
-1/2 tsp salt
-4 ripe plantains, peeled and sliced

Toss plantains with oil and salt, then spread on a greased baking sheet. Bake at 400 for 12 minutes, flip, then bake an additional 10 minutes. (Prepare remaining ingredients while plantains bake)

Chimichurri Sauce
-1 bunch parsley, stems removed
-1 bunch cilantro, stems removed
-2 cloves garlic
-1/2 c olive oil
-1/4 white vinegar
-1/2 tsp red pepper flakes
-1/2 tsp salt
-1/4 tsp black pepper

Combine all ingredients in a food processor and process until mixture resembles a pesto. Serve immediately, or refrigerate for up to 3 days prior to serving.

Beef and Kale
-2 Tbsp coconut oil
-1 onion, diced
-1 lb ground beef
-1 Tbsp chili powder
-1 Tbsp paprika (preferably smoked paprika)
-Tbsp brown sugar
-1/2 tsp cumin
-1/2 tsp garlic powder
-1 tsp salt
-1/2 tsp pepper
-1/4 tsp cayenne
-4 c chopped kale, stems removed

Heat oil in medium pot over medium heat. Add onion, saute 5 minutes. Add beef, cooking, breaking up with a spoon, until beef is cooked through (about 10 minutes). Add chili powder through cayenne and stir well. Add kale, cook 5 additional minutes, stirring intermittently until kale is wilted. Serve beef with plantains and chimichurri sauce.