Get ready to embark on a culinary journey to the heart of Kenya with Sukuma Wiki, a mouthwatering collard greens dish that literally translates to "stretch the week" - a testament to its affordable, nutritious, and incredibly delicious nature. This simple yet flavorful recipe is not just a side dish; it's a cultural experience that will transport your taste buds to the vibrant streets of East Africa with every single bite!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Kenyan
Serves: 4 servings
Ingredients
- 1 bunch collard greens, chopped
- 1 onion, sliced
- 2 tomatoes, diced
- 2 tablespoons vegetable oil
- Salt to taste
Instructions
- Thoroughly wash the collard greens under cold running water, removing any dirt or debris. Shake off excess water and pat dry with a clean kitchen towel.
- Remove the tough central stems from the collard greens by folding the leaf in half and cutting along the stem. Chop the leafy portions into roughly 1-inch wide strips.
- Heat vegetable oil in a large skillet or heavy-bottomed pan over medium heat. Allow the oil to warm up for about 1-2 minutes.
- Add sliced onions to the hot oil and sauté until they become translucent and slightly golden, stirring occasionally to prevent burning, approximately 3-4 minutes.
- Add diced tomatoes to the onions and cook for an additional 2-3 minutes, allowing the tomatoes to soften and release their juices.
- Add the chopped collard greens to the pan, stirring to combine with the onions and tomatoes. Sprinkle salt over the greens to taste.
- Cover the pan and reduce heat to low-medium. Allow the greens to steam and cook, stirring occasionally, for about 10-12 minutes until they become tender but still maintain a slight crispness.
- Taste and adjust seasoning if needed. The greens should be soft but not mushy, with a vibrant green color.
- Remove from heat and transfer to a serving dish. Serve hot as a side dish or with ugali (traditional Kenyan cornmeal) for a complete meal.
Tips
- • Choose fresh, crisp collard greens with deep green leaves for the best flavor and texture. • Remove the tough stem completely to ensure tender, easy-to-eat greens. • Don't overcook the greens - they should remain slightly crisp and maintain their bright green color. • For an authentic Kenyan experience, serve alongside ugali (cornmeal) or rice. • Feel free to add a splash of lemon juice at the end for a bright, fresh flavor. • If you like a bit of heat, consider adding a diced chili pepper when sautéing the onions. • This dish is incredibly versatile - you can easily make it vegan or add protein like beef or chicken for variation.
Nutrition Facts
Calories: 70kcal
Carbohydrates: 8g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
