Black Skillet Beef With Greens and Red Potatoes

• 1 lb top round beef, sliced into long strips ⅛-inch thick and 3 inches wide

• 1 Tbsp paprika

• 1½ tsp oregano

• ½ tsp chili powder

• ¼ tsp garlic powder

• ¼ tsp ground black pepper

• ⅛ tsp crushed red pepper

• ⅛ tsp dry mustard

• 8 red-skinned potatoes, halved

• 3 C finely chopped onion

• 2 C beef broth

• 2 large garlic cloves, minced

• 2 large carrots, peeled, cut into very thin 2½-inch strips

• 2 bunches (½ lb each) mustard greens, kale, or turnip greens, stems removed, coarsely torn

• Nonstick cooking spray

Directions

• 1

  Combine paprika, oregano, chili powder, garlic powder, ground black pepper, crushed red pepper, and dry mustard in a bowl.

• 2

  Spray a large skillet with nonstick cooking spray, and preheat over high heat.

• 3

  Coat strips of meat with the spice mixture and add them to the preheated skillet. Cook, stirring, for 5 minutes.

• 4

  Add potatoes, onion, beef broth, and garlic. Cover and cook over medium heat for 20 minutes.

• 5

  Stir in carrots, lay greens over top, and cook, covered, until carrots are tender, about 15 minutes.

• 6

  Serve in a large serving bowl, with crusty bread for dunking.