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This easy African classic, Sukuma Wiki, is made with braised greens, tomatoes, ground beef and spices. We added Millet to make this a meal in a bowl!
Peel onion, dice and set aside.
I recommend wearing disposable kitchen gloves when chopping hot peppers.
Finely chop chile, taking care not to let the seeds fly around your kitchen.
Rinse and roughly chop tomatoes, including seeds and juice.
Wash collards and kale and chop (including ribs) into 1" pieces.
Squeeze lemon and remove seeds.
Bring 2 cups of filtered water in a small saucepan to a boil.
Add Bob's Red Mill Whole Grain Millet and pinch of salt. Cover, reduce heat to a simmer and cook 18 to 20 minutes or until water is absorbed.
Once done cooking, remove from heat and set aside.
NOTE: This makes a bit more cooked Millet than the recipe calls for. Once cool, store in a glass container in the fridge or freezer for use in other meals.
Heat a large soup pot over medium heat. Once hot, add ground beef.
Cook, 5 to 6 minutes, stirring frequently, or until most pink is gone..
Add avocado oil, diced white onion and finely chopped habanero pepper, continue cooking 6 to 8 minutes, stirring frequently, until onions are translucent and fragrant.
Add spices and roughly chopped tomatoes. Cook, stirring constantly, for 1 to 2 minutes, until spices are fragrant.
Add chopped greens, toss to coat with spice and onion mixture. Continue cooking 3 to 5 minutes, until greens are just tender (not overcooked!).
Finish with fresh lemon juice and adjust seasoning if necessary. Toss 1 cup of cooked millet, Serve immediately and Enjoy!
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Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.