Curried Jamaican Beef & Collard Greens

Curried Jamaican Beef & Collard Greens

with Spicy Red Chili & Creamy Polenta

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This unique stir-fry dish brings the flavors of Jamaican beef patties to you in a simple, no-fuss recipe. Mustardy turmeric and curry powder build layers of flavor along with hot chili pepper and pungent garlic. Earthy collards offer the perfect counterpoint to these highly aromatic flavors.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

10 ounce

Ground Beef

1 bunch

Collard Greens

1 unit

Chili Pepper

2 clove


1 unit

Yellow Onion

2 unit

Veggie Stock Concentrate

1 teaspoon


1 teaspoon

Curry Powder

2 tablespoon

Sour Cream


1 cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2514.5840000000003 kJ
Calories601 kcal
Fat30 g
Saturated Fat0 g
Carbohydrate47 g
Sugar0 g
Dietary Fiber5 g
Protein35 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
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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.


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.


Serve the Jamaican beef on a bed of polenta and dig in!