Ingredients

Instructions

1. 1

   Wash the collard greens thoroughly, remove the tough stems, and slice the leaves into thin ribbons. Set aside.

2. 2

   Heat the vegetable oil in a large skillet or wok over medium-high heat.

3. 3

   Add the ground beef to the skillet. Cook and break it apart with a spoon until it is browned and cooked through, about 5-7 minutes.

4. 4

   Add the diced onion to the beef and sauté until the onion becomes translucent and soft, about 3 minutes.

5. 5

   Stir in the minced garlic, curry powder, cayenne pepper, and the crumbled beef bouillon cube. Cook for another minute until fragrant.

6. 6

   Add the chopped tomatoes to the pan. Cook for 3-4 minutes until the tomatoes begin to break down and form a thick sauce.

7. 7

   Add the sliced collard greens in batches if necessary. Stir well to coat the greens in the beef and tomato mixture.

8. 8

   Reduce heat to medium, cover the pan, and let steam for 2-3 minutes to wilt the greens.

9. 9

   Uncover and stir-fry for another 3-5 minutes until the greens are tender but still vibrant green. Do not overcook.

10. 10

    Season with salt and black pepper to taste, then serve hot with cornmeal mush (ugali) or steamed rice.