Sukuma Wiki-Style Beef and Kale with Pan-Roasted Yukon Golds
A sukuma wiki-inspired beef and greens skillet using ground beef, kale, tomato, and onion, paired with pan-roasted potatoes. Savory, rustic, and very Barbera-friendly.
Back to full listIngredients
- Kroger® 80/20 Ground Beef Pack 1 LB 1 lb $8.99
- Organic Kale 1/2 lb $2.99/lb
- Fresh Roma Tomato 1/2 lb $2.79/lb
- Jumbo Yellow Onions 1/2 lb $1.49/lb
- Garlic 3 cloves $1.50 each
- Ginger Root 2 tsp grated $4.99/lb
- Yukon Gold Potatoes 1 lb $1.49/lb
- Fresh Green Serrano Peppers 1 small pepper, optional $4.99/lb
Instructions
- Dice 1 lb Yukon Gold Potatoes. Pan-roast in a large skillet with oil and salt over medium heat for 15-18 minutes, stirring occasionally, until golden and tender; transfer out.
- In the same skillet, cook 1/2 lb sliced Jumbo Yellow Onions in a little oil for 4 minutes. Add 3 minced Garlic cloves, 2 tsp grated Ginger Root, and optional minced serrano; cook 30 seconds.
- Add 1 lb Kroger® 80/20 Ground Beef Pack 1 LB and cook until browned, breaking it up well.
- Add 1/2 lb chopped Fresh Roma Tomato and cook 4-5 minutes until softened.
- Stir in 1/2 lb chopped Organic Kale with a splash of water, cover 2-3 minutes, then uncover and cook until wilted and tender. Season with salt, black pepper, and a little paprika if you have it.
- Serve the beef and greens over or beside the pan-roasted potatoes.
Cook time: 40 minutes
Estimated cost: $9-13
Health notes: Good protein and iron from beef; fiber and vitamins A, C, and K from kale and tomato.
Drink pairing: Barbera: juicy acidity balances the beef and tomato while matching the earthiness of kale.