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 1/4 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 1/2 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!