Spicy Jamaican Beef and Collard Greens with Creamy Polenta

This vibrant stir-fry brings the bold, aromatic flavors of Jamaican cuisine to your weeknight table. Ground beef is seasoned with mustardy turmeric and curry powder, then simmered with tender collard greens and a kick of fresh chili. The result is a deeply savory, slightly spicy dish that pairs perfectly with a bed of creamy polenta.

Ready in just 30 minutes, this gluten-free meal is as comforting as it is exciting. The earthy collards balance the warm spices, while the sour cream-enriched polenta adds a luscious finish. It’s a simple, no-fuss dinner that feels like a special occasion.

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Ingredients

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 bunch Collard GreensView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

1 teaspoon Curry PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 cup GritsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Halve, peel and thinly slice the onion. Mince or grate the garlic. Remove and discard the ribs and stems from the collard greens, then slice the leaves into thin ribbons. Mince the chili pepper, removing the seeds if you prefer less heat.
2. Heat 1 tablespoon olive oil in a large pan over medium heat. Add the onion and cook, tossing, for about 5 minutes, until softened. Add the garlic and as much chili pepper as you dare (we used ¼ teaspoon!) to the pan and cook for another 30 seconds, until fragrant. Season with salt and pepper.
3. Increase the heat to medium-high. Add the ground beef, turmeric and curry powder to the pan and cook, breaking up the pieces, until browned but not yet cooked through, 2-3 minutes. Season with salt and pepper. Bring 2 cups of water and 1 stock concentrate to a boil in a small pot.
4. Add the collard greens, stock concentrate and ½ cup water to the pan with the beef and cook, another 4-5 minutes, until collards are very soft and sauce has thickened. Season with salt and pepper.
5. While the collard greens cook, make the polenta: when water is boiling, stir in the polenta and cook 2-3 minutes, stirring often, until thick. Remove from the heat, stir in the sour cream and butter, then season with salt and pepper. HINT: If your polenta is too thick, add a splash of water. If it’s too thin, let it simmer away until thickened.
6. Serve the Jamaican beef on a bed of polenta and dig in!

Recipe Tips

FAQ

Can I use a different type of greens?

Yes, kale or Swiss chard work well in place of collard greens. Just adjust the cooking time as needed until tender.

Is this recipe spicy?

It has a moderate kick from the chili pepper. You can control the heat by using less chili or removing the seeds.

Can I make this dairy-free?

Absolutely. Substitute the sour cream with a dairy-free alternative like coconut cream or omit it and use a plant-based butter or oil for the polenta.