Curried Jamaican Beef & Collard Greens

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.

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.

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.

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.