This recipe comes from Russ Crandall over at the Domestic Man, and before that, all the way from Kenya. As Russ explains:
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.
Makes 6 portions:
- $0.06 - 1 tbsp Publix Extra Virgin Olive Oil
- $0.22 - 40g Jalapeno Pepper
- $0.15 - 2 tbsp Minced Garlic (Spice World)
- $0.18 - 1 tsp Sea Salt
- $0.09 - 1 tsp Ground Cumin
- $0.00 - 1 tsp Ground Coriander
- $0.09 - 0.5 tsp Black Pepper
- $0.00 - 0.5 tsp Turmeric Root
- $0.00 - 0.5 tsp Cinnamon
- $0.00 - 0.5 tsp Ginger Root
- $17.05 - 2 lb Grass Fed Ground Beef
- $2.99 - 1lb Collard Greens
- $2.47 - 1 lbs Grape Tomatoes
- $0.02 - 1 tsp Lemon
- $0.00 - .5 tsp Fennel Seed
- $16.65 - 423g Onion
Total Cost: $39.97
Cost Per Portion: $6.66
Follow the directions over at the Domestic Man.
Outstanding and delicious. Another big hit, and another new veggie added to the ingredient database (collard greens). The seasonings are perfect, and by the time this stuff start simmering, the entire kitchen smells like heaven. Normally collard greens can be a tad bitter, but the dash of cinnamon, and the sweetness of the tomatoes, really help.
Once again I find that my favorite veggie is the one cooked in a pile of meat.
Thoughts for next time:
- I think I can fit a whole pound of collard greens into this recipe
- Let the greens cook just a tad longer, until they are right on the edge between soft and squishy