This is my favorite collard greens recipe. The blend of spices with the ground meat (lamb or beef- both work well), tomatoes, and collards is an adventure for the taste buds. I find heavily spiced dishes like this invigorating and satisfying. I made this for our first dinner on the Whole30 diet. It is free of grains, dairy, added sugar, and legumes. It is wholesome, filling, and delicious. I’ve already enjoyed eating leftovers twice for lunch.
We grew collard greens in our garden for the first time this winter. We have six plants ready for harvest. We cut just a few leaves off each plant at a time, so they keep growing for repeat harvests. Next year I’d like to grow twice as much. To prepare the greens for cooking, cut out the thickest part of the center ribs with a scissors. Then stack all the greens flat on top of one another. Roll them up tightly (like a wrap or tortilla roll-up). Then slice them into one inch strips along the short side.
Do you like collard greens? They have a strong flavor that some people find too bitter, but I love them! They have a bright green flavor and crunchy texture that holds up well to cooking. Share in the comments your favorite ways to prepare collard greens.
Braised collard greens and spiced lamb
Recipe from SkinnyTaste, with modifications by Destination Belly
1 tsp lard or your favorite cooking oil
1 onion, chopped
6 cloves garlic, chopped
1 jalapeno, chopped (and seeded if you don’t want it spicy)
1 lb lean ground lamb or beef
1/2 tsp black pepper
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp turmeric
1 tsp kosher salt
1 ½ tsp ground cumin
1 ½ tsp ground coriander
1 bunch (8 leaves) collard greens, stems removed and sliced into 1-inch strips
1 ½ cups chopped tomatoes
Juice of ½ a lemon
Warm the lard/oil in a large skillet over medium heat. Add the onion and sauté until soft, about 4 minutes. Add the garlic and jalapeño and stir until fragrant, about 1 minute. Add the ground beef or lamb and seasonings. Cook until browned, stirring frequently, about 6-8 minutes. Add the collard greens and tomatoes and continue cooking until wilted, about 6-8 minutes, stirring occasionally. Remove from heat. Add the lemon juice and serve.
2/20/2017 01:59:35 pm
Thanks for the recipe! We made this last night and it was SO delicious! We used beef instead of lamb and served it on top of roasted eggplant- really yummy!!
2/22/2017 02:23:46 pm
I'm so glad you liked it, Tracy. I bet it goes great with eggplant.
2/22/2017 02:24:49 pm
Thanks for the comment, Reta! I'm really glad you like the recipe.
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My name is Hillary. This blog is about the everyday food I prepare in my kitchen, with tips and recipes for easy, wholesome, and diet friendly meals. I have been chanting "cheese please!" since I was a toddler, although lately I've cut back on dairy.