(East African greens simmered with tomatoes)
4 to 6 portions
- Oil or fat -- 3 tablespoons
- Onion, chopped or minced -- 1
- Kale or collard greens, destemmed and finely chopped -- 2 pounds
- Tomatoes, chopped -- 2 cups
- Water or stock -- 1 cup
- Salt and pepper -- to taste
- Heat the oil or fat over medium-high flame in a large, heavy-bottomed pot. Add the onion and sauté until translucent. Add the greens in batches, sautéing each addition until wilted.
- Add the tomatoes, water or stock, salt and pepper. Bring to a boil, then reduce heat to low and simmer gently until tender, from 20 to 30 minutes.
- Adjust seasoning and serve with a little bit of the broth.
Sukuma Wiki Variations
- Add a chopped chili pepper or two with the onions if you like.
- Some recipes call for thickening the dish with a flour-lemon juice mixture. Here's how: mix 2 tablespoons of flour well with the juice of 1 lemon and a little water. Stir into the greens after they have been simmering for about 10 minutes. Continue simmering for another 15 to 20 minutes until the dish is slightly thickened.
- If you like, add some leftover meat for more flavor. Kenyans would most likely use goat or beef.