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1 lb beef chuck or ground beef, cut into 1-inch pieces - Try our delicious grass-fed ground skirt steak that will make this meal incredible. Click here!
Salt and black pepper, to taste
2 tablespoons olive oil
1 onion, diced
1 tablespoon fresh ginger, grated
4 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1 can (14.5 oz) diced tomatoes, drained
1 bunch collard greens (about 1 lb), stemmed and chopped
1 cup water
Cooked white rice, for serving
Season the beef chuck with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef and brown on all sides, about 8 minutes.
Add the onion, ginger, and garlic to the pot and cook until softened, about 5 minutes. Add the cumin, cinnamon, coriander, and cayenne pepper and cook for 1 minute more.
Stir in the diced tomatoes, collard greens, and water. Bring to a boil, then reduce the heat to low and simmer, covered, for 2 to 2 1/2 hours, or until the beef is tender and the collard greens are very tender.
Serve over cooked white rice, and enjoy!
This Kenyan Braised Collard Greens and Beef recipe is a perfect way to enjoy the delicious flavors of spring. The collard greens offer a healthy dose of vitamins and fiber, while the beef chuck/ground beef provides a satisfying protein source. The blend of Kenyan-inspired spices adds a bold and flavorful kick to the dish. So, why not add this recipe to your spring meal rotation? It's a simple and easy-to-follow recipe that is sure to impress your taste buds and your guests!
Special thanks to Gina Homolka for her recipe in Skinnytaste.com which is linked below. https://www.skinnytaste.com/kenyan-braised-collard-greens-and/