In a large skillet over medium heat, add the ground beef, chili powder, garlic powder, cumin and salt and pepper to taste. Cook for 3 to 5 minutes, until brown. To the skillet, add the next 6 ingredients (onion through celery) and stir. Reduce heat to low and cover skillet. Cook for 10 minutes, until meat is cooked through and vegetables are tender. To the stir fry, add the cilantro and lime, and stir.
On individual plates, place 1 cup collard greens. Spoon the beef mixture over the collards and top with avocado, serve warm.
Notes
SERVING SUGGESTION: Faux-Tay-Toes (1/2 head cauliflower, 1/2 tablespoon butter, Sea salt and freshly ground black pepper, to taste:Directions: Steam cauliflower until tender. In a large bowl, add steamed cauliflower, butter, salt and pepper. Mash together until resembling mashed potatoes.)