Kenyan Braised Kale with Ground Beef
/
If you’re looking for something a little different to cook, but for something that’s still familiar (a stir fry over rice), try out this recipe for Kenyan Braised Kale with Ground Beef. If you know of larb, a Thai dish, this shares a lot of similarities in texture and appearance. But thanks so the spice mixture, which includes cinnamon, the flavor is definitely African. Can’t imagine what that would taste like? Make this to mix up your cooking routine. It’s great served over brown rice, with roasted sweet potatoes, or even a little bit of whole grain flatbread. I’m not sure where I found the original recipe, but it is featured on Food & Wine. I’ve changed it up to add kale instead of collards (I love kale, and it’s packed with even more nutrients than collard greens), and added San Marzano tomatoes from my garden. Super delicious!
Kenyan Braised Kale with Ground Beef
Time: 30 Minutes
Serves 4
Ingredients
1 tbsp olive oil
1/2 white onion, coarsely chopped
2 cloves garlic, chopped
1 jalapeño, chopped
1 lb ground beef
1/2 tsp black pepper
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp turmeric
1/2 tsp ground fennel seeds
1 tsp salt
1 tsp ground cumin
1 tsp ground coriander
1 large bunch kale, stems removed, chopped
4 roma tomatoes, quartered
1 tsp lemon juice
Directions
Warm the olive oil in a large skillet over medium heat. Add the onion and sauté until soft, about 4 minutes. Add the garlic and jalapeño and sauté 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 sauté 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.
