Sukuma Wiki (Kenyan Braised Collard Greens and Ground Beef)

• 1 tablespoon olive oil
• 1/2 white onion, coarsely chopped
• 1 jalapeno, chopped
• 2 cloves garlic, chopped
• 1 teaspoon sea salt
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon black pepper
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground fennel seeds
• 1/2 teaspoon turmeric
• 1 pound ground beef
• 1 bunch collard greens (about 8 leaves), stems removed, sliced into 1-inch strips
• 8 cherry tomatoes, quartered
• 1 teaspoon lemon juice

1. Warm the olive oil in a skillet on medium heat for a minute, then add the onion.
2. Saute the onion until softened, about 4 minutes.
3. Add the chopped garlic and jalapeno and saute until fragrant, about 1 minute.
4. Add the ground beef and seasonings and cook until mostly done, about 6 minutes, stirring frequently so the ground beef doesnt clump.
5. Add the collard greens and tomatoes and saute until the collard greens are wilted, about 4 minutes.
6. Stir everything around carefully as it cooks; be sure to do this step gently to avoid mushing the tomatoes.
7. Add the lemon juice and season to taste by adding salt and pepper as needed.
8. Serve immediately.

olive oil, white onion, garlic, salt, cumin, coriander, black pepper, cinnamon, ground ginger, ground fennel seeds, turmeric, ground beef, collard greens, tomatoes, lemon juice

Taken from www.foodandwine.com/recipes/sukuma-wiki-kenyan-braised-collard-greens-and-ground-beef (may not work)