This is a great hearty and easy meal to prepare that's perfect for end of summer and beginning of fall. This recipes makes a big batch and is measured out at 8 servings. It can easily be cut in half. If you're looking to reduce the amount of fat, just switch out the 80% lean ground beef for another pound of 93% lean ground beef.
Serving size: This recipe makes 8, 8 ounce servings.
Macronutrient Balance: 25.5g Protein / 17.6g Fat / 20.5g Carbohydrates (includes the 1/4 cup of brown rice pictured)
2 tsp olive oil
10 oz white onion, coarsely chopped (equals about one large white onion)
4 cloves garlic, minced
2 jalapenos, seeded and chopped
1 lb 93% lean ground beef
1 lb 80% ground beef
1 tsp black pepper
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp turmeric
2 tsp salt
2 tsp ground cumin
2 tsp ground coriander
13 oz collard greens, stems removed sliced into 1-inch strips (comes out to about 16 large leaves)
30 grape tomatoes, quartered
1/2 lemon, juiced
Warm the olive oil in a large pot or dutch oven 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 cook until browned, about 6-8 minutes. Once browned add the seasonings.
Add the collard greens and 1/4 cup of water and cook for 30 minutes, covered. This will allow for the greens to cook down and have a softer texture and remove some of it's natural bitter taste.
Once the greens have cooked down, add tomatoes and cook for about 3-4 minutes.
Stir everything gently as it cooks, and remove from heat once the tomatoes start to soften.
Add the lemon juice, season with salt and pepper to taste and serve.
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