Kenyan Sukuma Wiki (Collard Greens)
From: Kenya
Servings:
4
Prep Time:
10 minutes
Cook Time:
15 minutes
Difficulty:
Medium
Ingredients
- 2 tbsp Vegetable oil
- 0.5 whole Medium onion, finely diced
- 2 whole Medium tomatoes, diced
- 1 whole/tsp Bouillon cube (beef or vegetable) or powder
- 8 cups Collard greens, finely shredded
- 1 tsp Salt
- 0.25 tsp Black pepper
- 0.25 tsp Fresh chili or cayenne pepper (optional)
Instructions
- Wash collard greens thoroughly, remove thick stems, and slice leaves into very thin shreds.
- Heat oil in large pan over medium heat.
- Add diced onion and a pinch of salt; sauté until soft and lightly golden (about 3-5 minutes).
- Add diced tomatoes and chili if using and cook, stirring, until tomatoes soften and become saucy (about 3-5 minutes).
- Crumble in bouillon cube or add bouillon powder; adjust salt and add black pepper if using.
- Add shredded collard greens and stir well to coat in tomato-onion mixture.
- Cook over medium to medium-low heat, stirring frequently, until wilted and tender but still bright green (about 5-10 minutes depending on desired softness).
- Do not add water; moisture from washed greens and tomatoes is usually sufficient.
- Taste and adjust salt or spice.
- Serve hot with ugali, rice, chapati, or your preferred starch.