Kenyan braised collard greens with ground beef, commonly called Sukuma Wiki, is a fast, flavorful dish that uses everyday ingredients to create an authentic East African-inspired meal. It’s hearty, economical and perfect for weeknight dinners when you want something comforting with a bright, savory twist.
Kenyan Braised Collard Greens and Ground Beef (Sukuma Wiki)
Sukuma wiki is the Swahili name for collard greens; it literally means “push” or “stretch the week.” In many East African kitchens, collard greens are used to bulk up meals so they feed a family longer — which is why this dish is both flavorful and economical. The combination of spiced ground beef, tender greens and juicy tomatoes makes it satisfying on its own or as a side to rice, ugali, or flatbreads.
This version is adapted from a recipe in my friend Russ’s cookbook, The Ancestral Table: Traditional Recipes for a Paleo Lifestyle. The book explores many international dishes with background on their origins and photographs that showcase the finished plates. While I’m not following a strict Paleo lifestyle, I enjoy trying recipes that are naturally whole-food based and full of flavor — and Sukuma Wiki fits right in.
Kenyan Braised Collard Greens and Ground Beef
Prep time: 15 mins Cook time: 15 mins Total: 30 mins
Yield: 4 servings (about 6 cups) Serving size: ~1/2 cup
Ingredients
- 1 tsp olive oil
- 1/2 white onion, coarsely chopped
- 2 cloves garlic, chopped
- 1 jalapeño, seeded and chopped (optional for heat)
- 1 lb (450 g) 90% lean ground beef
- 1/2 tsp black pepper
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp turmeric
- 1 tsp kosher salt (adjust to taste)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 bunch collard greens (about 8 leaves), stems removed and sliced into 1-inch strips
- 15 grape tomatoes, quartered (or 1 cup cherry tomatoes halved)
- 1 tsp lemon juice
Instructions
- Warm the olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté until soft and translucent, about 4 minutes.
- Add the garlic and chopped jalapeño and sauté for about 1 minute, until fragrant.
- Add the ground beef and the dry spices (black pepper, cinnamon, ginger, turmeric, cumin, coriander) and cook, breaking the meat up with a spoon, until browned and cooked through, about 6–8 minutes. Drain excess fat if desired.
- Add the sliced collard greens and the quartered tomatoes. Sauté, stirring gently, until the greens have wilted and the tomatoes are warmed but still hold their shape, about 4 minutes. Be careful not to mash the tomatoes; stir gently to combine.
- Finish with the lemon juice and adjust seasoning with additional salt and pepper to taste. Serve hot.
Notes and Tips
– Collard greens can be slightly tough if they’re older; remove the thick central stems and slice leaves thinly for a more tender result. Younger leaves cook faster and have a milder flavor.
– If you don’t have jalapeño or prefer no heat, substitute with a small red bell pepper for sweetness or omit entirely.
– To make this dish leaner, use extra-lean ground beef or ground turkey. For a richer flavor, use beef with a slightly higher fat content and drain any excess after browning.
– Serve over steamed rice, with ugali, or alongside roasted root vegetables. Leftovers reheat well and can be stored in the refrigerator for 3–4 days.
Nutrition (approximate per serving)
- Calories: 263 kcal
- Protein: 27 g
- Carbohydrates: 11 g
- Fat: 12 g (Saturated fat: ~4 g)
- Cholesterol: ~70 mg
- Sodium: ~377 mg (adjust with salt)
- Fiber: ~6 g
- Sugar: ~1 g
About Sukuma Wiki
This simple skillet dish highlights how a few affordable ingredients can create a nutritious, satisfying meal. Sukuma Wiki is an everyday staple in Kenya and other parts of East Africa because it stretches more expensive proteins and provides excellent greens in a flavorful way. With warm spices and a hint of citrus, this version is balanced, quick to prepare, and easy to adapt to your pantry.