Love mixing up the greens!Hi Kayla, we often eat it with rice, but sweet potato is a great addition, too – good idea!This is a winner! The flavors are wonderful! Post was not sent - check your email addresses! My husband was recently diagnosed with MS so is on a very strict diet (no red meat along with all the same rules as paleo) so am always looking for new recipes. Looks good though, sort of like larb.Yeah, the large onions are part of this dish, so I couldn’t get away with pureeing them this time! I came across this recipe and it was love at first bite. Thank you!This is absolutely delicious. contact: russ@thedomesticman.com Hi, my name is Russ Crandall, and this is my website. )Yep, should be ground coriander seed, I’ll usually specify cilantro if I mean the leaves. Bruce Melodie blesses the #EAGT stage with his mash up.
I’ll definately try the recipe you have suggested, as it looks like a nice and tasty variation. Typically meat is served as a stew on the side or choma (grilled) alongside some Ugali. It is almost always eaten with ugali, the stiff maize porridge / cake which is eaten all over East Africa.Hey Russ! Russ, we just bought some palm oil per PHD recommendation. Nice adaptation, but you also need to substitute the fresh spices for Royco… which is the standard soup mix/spice.I’ll admit I was a little apprehensive of how the spices would taste together (I’m usually sensitive to the gamey taste meats tend to impart and tend to brown my ground beef to a crisp), but this is amazing and delicious! I’m not a big fan of collards but, trying to learn to love them as others who posted comments here. Spices are wonderful. I’m used to making keema (similar Indian dish) so basically ran through the motions with this but the greens really up it a notch and change the flavour. I know most people like kale, but I’m totally on Team Collard.Hi, What are collared greens? The flavor is subtle, but the texture adds interest.Wow!
Also, this seems like a dish that would go great with a traditional American Pale Ale.
Interesting flavor, great texture, and we didn’t think it need anything to accompany it. It’s become my “go to” dish when I want something quick and fairly easy! And it’s one of my favorites especially with chapati. I just made this and it’s remarkably good. I changed my diet in 2010 and it had a profound effect on some serious health issues. Thanks for the recipe!I’ve been making something similar to this for months and had no idea it had a name. (By the way, I didn’t have any coriander, and your recipe didn’t specify leaf or seed, so I assumed seed and subbed some caraway. I don’t think we have them in Great Britain.
It is often served and eaten with ugali (made from maize flour).. Thanks for the recipe!Just started my third Whole 30, and I was looking for new recipes to get me in the groove. Any “carby” side dish suggestions for this one? Didn’t have jalapeños so threw in some spicy chilli powder as well. During my search, I kept coming across the word In the culinary world, Sukuma Wiki is a common name for a Kenyan dish of braised collard greens, usually prepared with ground meat, tomatoes, and onions.
In the culinary world, Sukuma Wiki is a common name for a Kenyan dish of braised collard greens, usually prepared with … I have also added spaghetti squash and fresh basil for lunch.Sounds like a great combo, especially the butternut squash.This sounds really interesting! We ate sukuma wiki in Kenya all the time, and it was usually pretty bitter and under-flavored (at least at the hospital cafeteria where my husband and I were working). Collards tend to be hit or miss, in my experience. I use whole seeds. Once prepped, the meal came together in less than 30 minutes. We call it greens soup. They may be my favorite green food – well, second to mint chocolate chip ice cream, at least.
Truth be told though, I bet What’s this?! I will drain some excess off. Next time we will use more tomatoes!I love, love, love this dish!
I love collard greens. I look forward to trying this soon!Just made this last night for my hubby… He’s lived in Kenya and was pleasantly surprised when he saw the recipe.. we both loved it!This was delicious, simple and easy to prepare. I used to cringe when I got collards in my bag…after this recipe I say…”bring them on”!
In the culinary world, Sukuma Wiki is a common name for a Kenyan dish of braised collard greens, usually prepared with ground meat, tomatoes, and onions.
Ate with plantain chips. I serve it with some fried sweet potatoes! Thanks for sharing.I’m so thrilled to find this recipe! That will make one pot of soup, which makes 4 bowls. Thank you for sharing!Big fan of this one, makes great leftovers for work next day.Fill in your details below or click an icon to log in: Active duty Navy. This is a must make if you love flavor1Can’t wait to try this.
Eating kale week after week can become a bit of a drag if you are trying to consume more greens, so I’m happy to share this recipe of another kind of green – Sukuma Wiki aka braised collard greens-African Style
Vegan or not! Are onions no longer gross?
They’re not very common in Europe, basically the closest thing to them you might be able to find is what the Portuguese call Hi Russ. Sukuma Wiki (Kenyan Braised Collard Greens and Ground Beef) A little less cardomom. Super bread-like an no eggy texture. Add the chopped garlic and jalapeño and sauté until fragrant, about one minute.Add the ground beef and seasonings, and cook until mostly done, about six minutes, stirring frequently so the ground beef doesn’t clump.This is the color you’re looking for – most of the pink has been cooked out.Add the collard greens and tomatoes, and sauté until the collard greens are wilted, about four minutes. Thank you for this recipe!Eu vi esse prato de comida em um seriado. Great! Kick ass.This is my families new favorite! I’m yet to try it, but I’ve seen some recipes on the web that swear it has a nice, non-eggy texture – would probably be great with this.Dinis, I think tapioca tortillas would do the trick nicely, but no I haven’t gotten around to trying them yet! - Duration: 6:18.
So a while back I consulted my buddy, the internet, to find another use for collard greens. Parabéns. For meat, I buy in bulk, so I freeze portion sized bags of meat as 1/2 lb of ground chuck, and 1 spicy sausage.