Kenyan Sukuma Wiki (Collard Greens)
A simple and nutritious Kenyan dish made with collard greens, tomatoes, and onions. Often served as a side dish, but substantial enough for lunch.
Ingredients
- about 450 g Collard greens
- 2 medium Tomato
- 1 medium Onion
- 2 cloves Garlic
- 2 tablespoons Vegetable oil
- 1/2 cup Beef broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Wash and chop the collard greens into small pieces.
- 2Heat vegetable oil in a large pot or skillet over medium heat.
- 3Add diced onion and cook until softened, about 5 minutes.
- 4Add minced garlic and cook for 1 minute.
- 5Add diced tomatoes and cook until slightly softened, about 3 minutes.
- 6Add the chopped collard greens and beef broth. Bring to a simmer.
- 7Reduce heat, cover, and cook for 15-20 minutes, or until the collard greens are tender.
- 8Season with salt and pepper to taste.
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