Greens

Greens are an old staple food in the American South. They began as an American dish when slaves took the tops of turnips and beets--discarded after harvest--and slow simmered them in a pot, often with a ham hock thrown in for flavor. Gradually collards came to be the favored green, although other greens, including kale and mustard greens, are often used. Greens have high quantities of vitamins and minerals. Read more »

Sukuma wiki, Swahili for "stretch the week," is a ubiquitous Kenyan dish. Nutritious and tasty, it is a way of "stretching" out kitchen resources. Served with ugali and perhaps some roasted meat or fish, sukuma wiki makes a typical Kenyan meal. Read more »