Mar 25, 2014

Kenyan Braised Collard Greens and Ground Beef (Sukuma Wiki)



This Kenyan dish is quick and sooo easy to make – perfect if you're craving something a little more exotic with pretty common ingredients. Sukuma wiki is the Swahili name for collard greens which translates to "push/stretch the week". In East Africa they use collards to stretch out a meal so it lasts the whole week, so as you can imagine this dish is very economical.

I'm super excited to share this recipe from my friend Russ's new cookbook, The Ancestral Table: Traditional Recipes for a Paleo Lifestyle. His cookbook has tons of great International recipes each with a bit of history to go along for each dish as well as stunning photography.


Many of you asked me if I am now going Paleo, and the answer is no. But that doesn't mean I can't enjoy meals that are Paleo-friendly and his book has so many exotic dishes I plan on trying soon. I met Russ of the Domestic Man on a tour of the Culinary Institute in the Fall where we cooked side by side in one of their classrooms. We were both working on our first cookbooks, so while we shared our experience together a kitchen together, we also shared stories of food, writing and more. Hope you enjoy this dish!



Kenyan Braised Collard Greens and Ground Beef 
Skinnytaste.com
Servings: 4 • Size: 1 1/2 cups • Old Points: 5 • Weight Watcher Points+: 6 pt
Calories: 263 • Fat: 12 g • Carb: 11 g • Fiber: 6 g • Protein: 27 g • Sugar: 1  g
Sodium: 377 mg (without salt)  • Cholest: 70 mg 


Ingredients:

  • 1 tsp olive oil
  • 1/2 white onion, coarsely chopped
  • 2 cloves garlic, chopped
  • 1 jalapeno, seeded and chopped
  • 1 lb 90% lean ground beef
  • 1/2 tsp black pepper
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp turmeric
  • 1 tsp kosher salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 bunch (8 leaves) collard greens, stems removed sliced into 1-inch srips
  • 15 grape tomatoes, quartered
  • 1 tsp lemon juice

Directions:

Warm the olive oil in a large skillet over medium heat. Add the onion and saute until soft, about 4 minutes. Add the garlic and jalapeño and saute until fragrant, about 1 minute. Add the ground beef and seasonings and cook browned, about 6 to 8 minutes.

Add the collard greens and tomatoes and saute until wilted, about 4 minutes. Stir everything gently as it cooks, careful not to mush the tomatoes. Add the lemon juice, season with salt and pepper to taste and serve.

Makes about 6 cups.

80 comments :

  1. Would I be able to substitute kale instead and get a similar flavor profile?

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    1. I think it would be great!

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    2. im kenyan and in m family we always use kale instead of collard greens, it tastes a whole lot better in my opinion :)

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    3. How much kale would you use instead of the collard greens?

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    4. I was immediately thinking of kale in this recipe! I think I will try substituting with kale, I'm sure it will be awesome!

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    5. I would swap it with one bunch

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    6. I am Kenyan and we do not use collard greens with this dish AT all.. so its just the regular kales which is the best and only a few tribes specifically add the meat.. its not made with it. Its eaten with the stew and maybe ugali on the side :) yuuuummm

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  2. This sounds delicious! One of the best meals I ever had came from an East African food cart at a farmers market in San Diego. This looks similar but the dish I had was vegetarian. Any suggestion on a meatless substitute?

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    1. Diced mushrooms would probably be great!

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    2. We moved to Nairobi from the USA last year, so it was a fun surprise to see this recipe posted today! We have sukuma wiki nearly every week. You can just leave the meat out if you are vegetarian -- here they tend not to put any meat in it anyway; they just make it with the greens (they often do a blend of the sukuma and spinach to improve texture), onions, garlic, and tomatoes. Typically it is eaten with ugali or Kenyan chapati!

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    3. I think I know which cart you're talking about and it is delicious. I had it over at the Oceanside Farmer's market on Thursdays.

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  3. This looks and sounds delicious!

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  4. Thanks for a Paleo recipe. Keep those coming please! :)

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  5. I am SO happy you posted this! My CSA is starting in May and we get TONS of greens early in the program. This will be a wonderful recipe to make sure I am using them all in my meals. Thank you!

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  6. I make almost this exact recipe, but I use cabbage. Super yummy!

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    1. Would one head do it or do you use more?

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  7. Hi Gina, I have been a fan for years. Please, please make your book available for purchase in Canada when it comes out!

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    1. The Chapters website said it was coming out October 21st

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  8. Yum, yum, yum! I love the idea of making collards the focal point and supplementing with ground beef. Thanks for sharing!

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  9. Am I missing how much lemon juice to add? I don't see it.

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    1. oops nevermind!

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  10. When it comes to the Jalapeno, does it have a strong taste in this recipe? My kids are 5 and 3 and hate spicy anything lol.

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    1. As long as you seed and devein the jalapeno you will get the nice flavor with none of the heat. Just be careful not to touch your eyes while handling it! And make sure to rinse your knife and cutting board if you're still using them after the jalapeno!!!

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  11. Im Kenyan and this tastes great everyone especially with ugali :)

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  12. i take this like everyday,one of my favorites here in Nairobi.

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  13. Could you substitute spinach? How much would you use?

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    1. Mix equal quantities of sukuma wiki and spinach which make it even more tender and sumptous

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  14. Do you know what the calories would be if I used ground turkey?

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  15. Yummy! Mixing collard greens and beef looks like a delicious but healthy way to enjoy this dish!

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  16. I lived for 6 Month in Kenya and Sukuma Wiki is a real stable, but I never had it with all the spices and the Jalapeno, they acutally eat it quit plain, just salt;)
    But whenever i made it myself, I also added lots of spices, so the recipe was quit similar to yours;)
    Krisi

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  17. This looks yummy! Would you serve this as the entire meal or are their certain sides that go well with it?

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    1. They eat it with a flatbread in Kenya, but I had this as a meal.

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  18. would this be good with ground turkey?

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  19. That looks so delish! I love the back story too. Thanks!

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  20. Looks awesome, easy and fast!!! Thanks for sharing!

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  21. I have been looking for something that's a little different for ground beef, but still uses common ingredients - this looks perfect!

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  22. I am going to make this tomorrow using a kale, spinach and Swiss chard mix that I have in the fridge. Can't wait to try it.

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    1. should be good with those softer greens. The collards were tough.

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  23. Please help! I just signed up and can't figure out how to put a recipe in my recipe box or print it. There are some wonderful recipes on this site and I want to cook some. Thanks

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  24. Excellent recipe! I have some ground beef on hand (which is rare actually, on sale) and didn't know what to do with it. I love collards and these flavors are perfect.

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  25. Sitting on the stove ready for my family to eat! The house smells amazing, too.

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  26. We loved loved this! Made it with kale from the garden I needed to use up, and added about 1.5 cups of diced yellow potatoes. Sauteed the kale and other ingredients with about 1/2 cup water for 15 minutes before adding the tomatoes....to let the kale get more tender and cook the potatoes. We will make this again for sure.

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  27. A huge hit with my family, who prefer GF, DF, Paleo friendly and low points dinners! Next time, I would double all the veggies to have a bigger serving. My daughter wants me to make it again tomorrow night.

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  28. I made this tonight and used kale and spinach because that's what we had. I served it with hominy. Thanks for the recipe!

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  29. Just made this for dinner and it got rave reviews! Thanks for your endless creativity -- helps keep me on track.

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  30. I don't care for cinnamon with meat and veg, would it be ok without? Is it a big presence?

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    1. it would be fine without. I would have liked more of all of the spices, personally.

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    2. It is certainly not the predominant flavor, just adds a little somethin'-somethin' essential to such a dish with so many warm and sweet-ish spices. I think if you keep the ratios, you might like it but I agree that you can leave it out if you really hate it. I think you might not like the blend though, if you don't like warm or sweet spices with meats, though the jalapeno adds a great heat.

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  31. I really wanna make this tonight, but not sure how kids (2 & 4) will take to it.... Anyone have any luck feeding it to toddlers?

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    1. Maybe leave out the jalapenos. I ate similar dishes as a toddler, which is why I loved this so much. But never with the jalapeno, though as a grown up I adored the pepper's spice.

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    2. I didn't notice the jalapeño flavor at all, really. Which means you can probably leave it out and won't change the taste much.

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  32. Made this for dinner thus evening. Used Kale. Delish!

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  33. I liked the flavors all though I would have used more of each of the spices. In my way of thinking, collard greens do not wilt in 4 minutes. I put a lid on the pan and cooked the greens for at least 10 minutes and then added the tomatoes just long enough to heat through. Nice flavors. Recipes definetly needs help.

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  34. I made this last night and my family LOVED it!! I added 2 jalapenos for more heat and flavor.

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  35. This was so good! Even my husband loved it, and he is a very picky eater!

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  36. Good lord, Gina. This was a home run, appealing to my love of interesting, new, ethnic recipes and my complete devotion to the Lebanese cuisine of my family background. I knew Kenya had some Arab influence and it really showed in this recipe. I didn't have collards, so used a mix of kale and beet greens (and doubled the amount to get more vegs in). I served with roasted yam cubes, which was a perfect accompaniment. I know that in West African they eat a lot of sweet potatoes but wasn't sure if they do in Kenya, but still they went nicely with the dish. This is going to be a repeater. Thanks again!

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    1. Oh and for those of you who want a little more of the spices (I am similar in almost all recipes), if you add rounded spoons (either the half-teaspoons or whole ones), it will give you the perfect amount, I think.

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  37. Gina, i made this as is for dinner on Friday. One of the best things I've ever eaten! We liked it so much I made a double batch on Sunday with ground turkey, for lunches for the week!

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  38. Gina, this was PHENOMENAL. I was skeptical about the spices, but I followed the recipe and I loved it. I used collards and kale. I paired it with sweet potato cornbread (the Southerner in me) and it was crazy delicious! I absolutely love your site.

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  39. Made this for dinner last night and absolutely loved it! So easy and so delicious. I used a mix of greens (kale, collard, spinach and mustard) and worked perfectly! I also added an extra jalapeno for a little more kick but the recipe as written is just wonderful! Thanks!

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  40. Delicious! Great flavors and smelled amazing while cooking. I tend to like things a little spicier, so I'll likely add some red chili flakes next time, but it was still great as is.

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  41. I LOVED THIS!!! It was so easy and so delicious!! I added some extra roasted veggies that were on their last legs in my fridge but kept everything else exactly as is. DELICIOUS!! THNAK YOU!

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  42. Made this last night--phenomenal--will be part of my regular rotation from now on!

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  43. Made this last night using Kale and added some green peppers. This was delish!!

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  44. Absolutely amazing!!! Hubby (who loves processed foods and hates veggies and anything green), LOVED this! Told me to add it to our rotation! WOOHOO!

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  45. Made this tonight using only half pound of 93% lean ground beef but still keeping the spice & vegetable amounts the same. (I like lots of spice!) This gave me two very generous & veggie-rich servings, one to eat tonight and one to take with me for lunch at work tomorrow. The only other thing I changed is I used fresh grated ginger and one dried red chile instead of the jalapeño, as that is what I had on hand. If I was making this for family or friends, I know they would miss a starch. It would be good with a side of roasted or braised sweet potatoes or a flat bread such as naan or chapati.

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  46. this was fantastic - my family of four ate the entire dish...my daughters loved it - we picked up fresh naan from our indian restaurant down the street and paired it with that....awesome! and i substituted kale and swiss chard for the collard greens....but i might try it with the collards next time. thank you!

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  47. I was in the Navy with Russ! Wat to go buddy!

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  48. I loved everything about this dish. Eady to make. Full of flavor. One of my favorite recipes now.

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  49. Another two thumbs up! We also used kale. i think my husband liked it more than I did! Would love to see more African inspired recipes on the blog

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  50. Can you substitute Swiss chard?

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  51. Excellent recipe! Thank you so much for sharing it. This is definitely a dish I will make again and again.

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  52. Would you need to double the recipe to serve as a main dish? (For two people).

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  53. I doubled the recipe for a family of 7... to my surprise the kids really enjoyed it.. Thank you for sharing this :)

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  54. I loved this! I ended up with kale because the grocery store only offered collards in huge quantities. The flavors were great and I really, really, love these quick and easy meals!

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  55. Made this tonight and loved it! I used collars from our garden and omitted the jalapeño and tomato because I'm allergic to nightshades. This will definitely be one we repeat often!

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