Collard greens stir-fried with tomatoes, onions, and spices, the most consumed vegetable dish in Kenya, eaten daily by millions with ugali.
Ingredients
1 large bunch collard greens (sukuma wiki), shredded
1 large onion, sliced
2 tomatoes, chopped
2 tbsp vegetable oil
1 tsp salt
1/2 tsp black pepper
1 lemon, juiced
Optional: 1 chili, sliced
Instructions
1Wash collard greens thoroughly, remove tough stems, stack leaves, and slice into thin ribbons.
2Heat oil in a large skillet over medium-high heat. Add sliced onions and cook for three minutes.
3Add chopped tomatoes and cook for four minutes until they soften and create a light sauce.
4Add shredded greens to the pan, tossing with tongs to coat in the tomato-onion mixture.
5Cook for five minutes, tossing frequently, until greens are wilted but still bright green with slight crunch.
6Season with salt, pepper, and lemon juice. Serve immediately alongside ugali.
Did You Know?
The name sukuma wiki literally means "push the week" in Swahili, referring to its role as an affordable vegetable that stretches the family budget to the end of the week.