Here is another Whole30 recipe we tried and approved! We had this on Day 3 and we both really enjoyed it. This gluten-free, paleo recipe is adapted from this one: Sukuma Wiki (Kenyan Braised Collard Greens and Ground Beef) and we made it our own by working with the ingredients we already had on hand… plus, neither one of us had tried collard greens and we’re still new to kale. We tried kale a year and a half ago and have been loving it ever since!
We bought the flat leaf kale which is also called Lacinato kale, Tuscan kale, Dinosaur kale, Dino kale, Italian kale, black kale or Cavolo Nero. Use whatever kale you like! The curly stuff is just fine and would work for this recipe. If you want to use more tomatoes or a different ground meat, that’s great – make it your own recipe like we did.
One of the things I love about this Whole30 experience is that my husband is doing a lot of the cooking. It’s really nice to come home from work to a good-looking, fit man cooking in our kitchen – who also happens to be my husband! I helped gather the spices and chop the kale and tomatoes, but he did everything else and made it look really easy.
Kenyan Braised Kale and Ground Turkey
1 T. avocado or EVOO
1/2 white onion, diced
1/2 jalapeno pepper, ribs and seeds removed, then finely diced
2 cloves garlic, minced
1 tsp. sea salt
1 tsp. ground cumin
1/2 tsp. ground black pepper
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground fennel seeds
1/2 tsp. ground tumeric or saffron
1 lb. ground meat (we used ground turkey breast)
8 kale leaves (we used lacinato kale), ribs removed and chopped into bite-size pieces
handful of grape or cherry tomatoes, halved
1 tsp. juice from a lemon
salt & pepper, to taste
TIP: Combine all the spices in a pinch bowl and prep all the veggies before you begin. This meal comes together quickly and it’s helpful to have everything ready to go, like when you stir-fry.
Pour the oil into a skillet pre-heated to medium heat. After about a minute, add the onion and stir until it’s soft. Then add the garlic and jalapeno. You don’t need to cook the veggies too long because they’ll lose their color and get mushy.
After about 5 minutes of total cook time, add the ground meat and all the seasonings. Break up the meat and cook for a few minutes until it’s no longer pink.
Add the tomatoes and kale and saute for about 4 minutes, when the kale is softened. Take care not to smash the tomatoes!
Remove from the heat and add the lemon juice, salt and pepper. Serve immediately.
Since I’m not doing the Whole30 thing, I scooped up some of this with Juanita’s Gluten-Free tortilla chips and it was delicious. I wanted more veggies, so I had a small rainbow-of-veggies salad on the side.