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Curried Jamaican Beef and Collard Greens
1 onion
2 cloves garlic, minced
1 Tbsp. extra virgin olive oil
10 oz. ground beef
1 bunch collard greens
1 tsp. turmeric
2 1/2 C. chicken stock, divided
1/2 C. polenta
salt and pepper to taste
Halve, peel and slice the onion. Remove the ribs from the collard greens by folding in half and slicing them down the middle. Chiffonade. Mince the chili pepper, removing the seeds.
Heat the olive oil in a skillet over medium heat. Add the onion and cook until soft. Add the garlic and chili pepper. Cook until 30 seconds and season with salt and pepper. Set aside.
Add 2 C. of the chicken stock and bring to a boil in a small pot.
Meanwhile, add 10 oz. ground beef to the skillet, along with 1/2 C. water and collard greens. Cook 4-5 minutes, until collard greens are soft and sauce has thickened. Season with salt and pepper.
While the collard green mixture is cooking, prepare the polenta in the small pot containing the chicken stock. Cook 2-3 minutes, stirring often. Remove from heat.
Pour beef and collard green mixture over polenta and serve. Garnish with sour cream or butter if desired.
Serves 2.
