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This one-pot beef and collard greens dish is a must-try if you’re looking for a simple, flavorful, and nutrient-packed meal. It combines tender beef, fresh, leafy collard greens, and aromatic spices to give you a comforting dish that is full of crunch. What’s more, it doesn’t take long to prepare! This dish is perfect for busy weeknights, meal prep, or even a cozy weekend dinner.

Is one-pot beef and collard greens a popular dish?

Oh yes! It is a super popular dish, and not just in the United States. When I first came to the United States, I was quite surprised and fascinated by how Americans made their collard greens – Southern-style cooking, where the greens are slow-cooked to deep brown and sometimes combined with tender meats. Who doesn’t love that comfort food? But that recipe is a little different from the staple I grew up eating in Kenya. Kenyans are big eaters of collard greens too (some argue that it is kale – sukumawiki in Swahili). The recipe I am sharing here is probably more Kenyan than American, with the major difference being in the amount of time taken to cook the collard greens.

Why you’ll love this dish

One-Pot Simplicity – Everything cooks in a single pot, making cleanup a breeze.
Rich in Nutrients – Collard greens are packed with fiber, and vitamins A, C, and K, while beef provides proteins and iron. Serve this dish with a starch of your choice and you’ve got yourself a well-balanced meal.
Deep, Complex Flavors – The combination of collard greens with well-seasoned beef means the greens absorb those flavors and soften up in the beef sauce, creating a well-balanced taste.
Budget-Friendly & Versatile – Affordable ingredients and easy swaps make this meal accessible for everyone.
Perfect for Meal Prep – This dish tastes even better the next day as the flavors continue to develop. It is easy to scoop up with a fork, meaning you can pack this with rice for work lunch!

Ingredients for one-pot beef and collard greens

This dish requires only a handful of wholesome ingredients, most of which you may already have in your kitchen.

Beef – 1lb: Go for beef stew meat or chuck roast and cut into bite-sized pieces.
Fresh collard greens – 2 bunches: I prefer fresh greens that I can clean and chop at home because I can decide how much of the stem to remove and how finely to chop them. That said, if you are tight on time, it is okay to grab the pre-packaged collard greens.
Cooking oil – 2 tbsp: For searing the meat.
Red onion: I just love red onions but you can totally use any other onion. Chopped finely, you’ll need about half a cup.
Garlic – 2 tsp: Because garlic makes everything awesome 🙂
Seasoning mix: One teaspoon each of salt, black pepper, and paprika, and you can throw in a little bit of beef masala in there too if you wish. But beef masala is optional.
Tomatoes – 2: I like to grate the tomatoes to quicken their cooking but you can also dice them.
Beef broth (or water) – 1 cup: You’ll need this to simmer the meat to tender perfection.
Red peppers: These are optional, for garnishing. A pop of color makes the dish more inviting.

Steps for one-pot beef and collard greens

Lightly season the beef: Sprinkle just a few pinches of salt and black pepper onto the beef, and mix to combine. This step is optional but helps improve flavors.
Brown the Beef: Heat the cooking oil in a large pot or deep skillet over medium-high heat. Add the beef pieces and sear until browned on all sides. This step locks in the flavor and ensures the meat remains juicy. Also, browning the beef properly is key to developing deep flavors in the dish. Avoid overcrowding the pan, as this can cause the meat to steam instead of sear.
Cook the Aromatics: Add the diced onions to the pot and sauté until translucent, about 2 minutes. Stir in the minced garlic and cook for another minute until fragrant. Then, add the rest of the seasoning mix (salt, black pepper, paprika, and, optionally, beef masala). Cook for another minute to maximize the aroma.

Add Tomatoes: Toss in the tomatoes, stir well, cover, and let the mixture cook down to a thick base, for 3 to 5 minutes.
Simmer the Beef: Pour in the beef broth or water and stir. Cover the pot and let the beef simmer on low heat for 30-40 minutes or until tender. Stir occasionally and add a splash of water if needed to prevent sticking.

Prep the collard Greens: As the meat simmers, clean the collard greens and shake the water off. Remove the midribs and chop the leafy veggies quite finely (see the recipe video on how to chop collard greens finely). Once the beef is tender and the liquid has reduced and thickened, add the chopped collard greens to the pot. Mix well with a sturdy spatula. Cook just until the collard greens are wilted but still vibrant green.

Garnish: Throw in the red bell peppers for a pop of color. You may also need to taste the dish and check if more salt is needed. Give the dish a final stir and remove it from the heat. Your delicious one-pot beef and collard greens dish is ready to serve!

Serving Suggestions

This hearty one-pot dish pairs well with various sides. In Kenya, it is typically served with ugali – a thick porridge made with corn flour and hot water.

Here are several other ways to serve it:

With Rice or Cornbread – Serve over white or brown rice for a complete meal, or enjoy with a slice of warm cornbread for a Southern feel.
With Cauliflower Rice or Roasted Vegetables – Keep it keto-friendly by pairing it with low-carb options like cauliflower rice or a side of roasted Brussels sprouts.
With Mashed Potatoes – The rich broth and tender beef taste amazing over creamy mashed potatoes.
With a Fried Egg – A fried egg on top takes this dish to another level and adds to its protein content. I like to add a fried egg as an additional side when serving this dish with ugali.

Recipe Variations and Customizations

Swap the Protein – Try this recipe with chicken thighs, shredded beef, or even smoked turkey for a different flavor profile.
Make It Spicier – Add a diced jalapeño, extra red pepper flakes, or a dash of hot sauce if you love it spicy.
Vegetarian Version – Swap the beef for mushrooms, kidney beans, or lentils and use vegetable broth instead. If you go this route, make sure your legumes are fully cooked before incorporating the collard greens.

Storage and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 4 days. The flavors deepen over time, making it even tastier the next day.
Freezing: This dish freezes well! Allow it to cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
Reheating: Warm it in a pot over medium heat, adding a splash of broth if needed. You can also microwave it in 1-minute intervals, stirring in between.

My Amazon Affiliate Links

Please purchase any items you may need to make this recipe through these links to support this channel. I will earn commissions at no additional cost to you. Thank you so much!

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