Sukuma Wiki (Kenyan Braised Collard Greens and Ground Beef)

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  ½ medium or 55g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Garlic

  Raw

  2 clove or 6g

• Salt

  Table

  1 tsp or 6g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Coriander seed

  Spices

  1 tsp or 2g

• Pepper

  Spices, black

  ½ tsp or 1g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Fennel seed

  Spices

  ½ tsp, whole or 1g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Ground beef

  80% lean meat / 20% fat, raw

  1 lb or 453g

• Collards

  Raw

  100g

• Cherry tomatoes

  Red, ripe, raw, year round average

  8 cherry tomato or 136g

• Lemon juice

  Raw

  1 tsp or 5g

Directions

1. (source: https://thedomesticman.com/2013/07/02/sukuma-wiki-kenyan-braised-collard-greens-and-ground-beef/)
2. Be sure to prep everything before starting to cook; this is a relatively quick dish, so you want to have everything on hand when you need it.
3. Warm the olive oil in a skillet on medium heat for a minute, then add the onion. Sauté the onion until softened, about four minutes. Add the chopped garlic and jalapeño and sauté until fragrant, about one minute.
4. Add the ground beef and seasonings, and cook until mostly done, about six minutes, stirring frequently so the ground beef doesn’t clump.
5. This is the color you’re looking for – most of the pink has been cooked out.
6. Add the collard greens and tomatoes, and sauté until the collard greens are wilted, about four minutes. Stir everything around carefully as it cooks – be sure to do this step gently so you don’t mush up the tomatoes.
7. Add the lemon juice and season to taste by adding salt and pepper as needed, and serve immediately. This dish is typically served with a flatbread called Chapati, but we just enjoyed it on its own.

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