Kenyan Braised Collard Greens and Ground Beef (Sukuma Wiki)

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Kenyan braised collard greens and ground beef, also known as Sukuma Wiki, is quick and SUPER easy to make – perfect for when you’re craving something a little more exotic with pretty common ingredients.

Kenyan braised collard greens and ground beef, also known as Sukuma Wiki, is quick and super easy to make. Kenyan Braised Collard Greens and Ground Beef (Sukuma Wiki)

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.

A few of my favorite African-inspired dishes are North African Spiced Shrimp and Chickpea Salad, Moroccan Meatballs, and Slow-Cooker Chicken and Sausage Creole.

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.

Kenyan braised collard greens and ground beef, also known as Sukuma Wiki, is quick and super easy to make.

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, also known as Sukuma Wiki, is quick and super easy to make.

Kenyan braised collard greens and ground beef, also known as Sukuma Wiki, is quick and super easy to make.
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4.86 from 21 votes
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Kenyan Braised Collard Greens and Ground Beef

263 Cals 27 Protein 11 Carbs 12 Fats
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 4 servings (about 6 cups)
COURSE: Dinner
CUISINE: American
Kenyan braised collard greens and ground beef, also known as Sukuma Wiki, is quick and SUPER easy to make – perfect for when you're craving something a little more exotic with pretty common ingredients.

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

Instructions

  • 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.

Nutrition

Serving: 11/2 cups, Calories: 263kcal, Carbohydrates: 11g, Protein: 27g, Fat: 12g, Saturated Fat: 4g, Cholesterol: 70mg, Sodium: 377mg, Fiber: 6g, Sugar: 1g
WW Points Plus: 6
Keywords: easy collard greens recipe, Kenyan braised ground beef and collard greens, keto collard greens, quick braised collard greens, Sukuma Wiki recipe

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121 comments

  1. we used ground turkey instead of beef and it was delish! we plan on trying ground lamb or goat next. we are not beef eaters!! thanks this recipe.
    p.s. we did not have grape tomatoes so used low salt canned chopped tomatoes which added a nice broth

  2. I’ll be honest, I was skeptical of this recipe at first. I’m not crazy about grape tomatoes with greens, but I had tons of venison in the freezer that I needed to use, which I normally sub out for ground beef or turkey when I need it gone. I also needed something that was dairy and gluten free, which can be a challenge. So after my search, I went ahead and decided to make this. I have cooked collard greens many times so I decided to cook down my greens for an hour before adding to the mixture because I like mine tender. This and the ground venison were the only alterations I made to this recipe. I served it over whole grain bulgur. I was completely blown away! I will totally be making this again. It was so easy and delicious. My husband approves. If he said he would eat it again, that means it must be very good. Thank you for the great recipe!

  3. Follow up to my earlier post. Both myself, 2 friends and a neighbor all give this both thumbs up👍👍👍👍👍👍👍👍.
    This was fantastic…and its gone!
    Thank you for a fantastic meal. Will make again and again.

  4. I actually began cooking before finding this recipe. I had added small diced onions and carrots to my pot, with a tiny bit of olive oil and after sweating a bit I added 3 slices of salt pork I had cubed small and 1 lb. of ground turkey. Having a fresh bag of collards in my fridge I was happy to come across this recipe.
    I added the cumin, black pepper, going to add salt last due to salt pork, and turmeric. Had no ground ginger but I do have a very, very fine bottle of mulling spices. 😏 Why not? Yesterday I made home chicken and veg beoth with 4 cloves of garlic and herbs. Poured some of this over to simmer and allow the carrots and onion to soften. As I am not using potato, rice or pasta at all for a few months, I am going to add my collards when veg softens and simmer till greens are tender. My home smell wonderful! Thank you so much. This may not be the recipe to a T, but its a great variation…that’s the spice of life, isn’t it?
    Thank you so much!!!🥰

  5. Followed recipe except a little less cumin. Loved it. My husband and grown son liked it also. Takes a lot for my husband to say something is good. Will definitely make again.

  6. This has become a lunch go-to for me – make it in advance, makes 3 lunches. I use spinach a lot instead of collards b/c I always have spinach in the fridge, and I add water chestnuts for some crunch. I always look forward to it.

  7. I made this with lean ground turkey in my Instant Pot, and it was excellent! Someone else had mentioned in the Comments that they were going to do so, and that gave me the courage to try it. I was wary of overcooking the greens, but they were just right with 8 min high pressure. I slightly browned the ground turkey first to break it up (after sauteeing the onion, jalapeño and garlic) but still had to break it up a bit more after. I used a cup of smoked pork/chicken bone broth I had made earlier to be sure there was enough liquid to pressurize the IP – and because I thought the smoky flavor would be interesting with the other spices. I could have used just a 1/2 C broth because collard greens create a lot of liquid when cooked. I also left the tomatoes out until after I unsealed the pot, broken up the cooked turkey, stirred the greens in well, and tasted the seasonings. Then I tossed in the quartered cherry tomatoes, mixed them in gently and put the pot on saute for just 2-3 minutes to braise the tomatoes and cook off a bit of the broth. I will be making this for our smaller than usual Thanksgiving this year!

  8. One of the best things I have ever tasted! I used kale because it’s what I had on hand, and 4 Roma tomatoes. I also used the juice of half a lemon. I could eat this everyday!!

  9. This one is a winner! Everyone thought it smelled like tacos lol. Kind of tasted like it, too. And who doesn’t love a taco??

  10. Great low carb recipe. I will definitely make again, probably with less cumin next time.