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Kenyan Braised Collard Greens & Ground Beef with Brown Rice

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


  1. Warm the olive oil in a large pot or dutch oven over medium heat.

  2. Add the onion and saute until soft, about 4 minutes.

  3. Add the garlic and jalapeño and saute until fragrant, about 1 minute.

  4. Add the ground beef and cook until browned, about 6-8 minutes. Once browned add the seasonings. 

  5. 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.

  6. Once the greens have cooked down, add tomatoes and cook for about 3-4 minutes.

  7. Stir everything gently as it cooks, and remove from heat once the tomatoes start to soften.

  8. Add the lemon juice, season with salt and pepper to taste and serve. 



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