Kenyan Sukuma Wiki (Collard Greens)

Ingredients

• about 450 g Collard Greens
• 1 medium Onion
• 2 medium Tomato
• 2 tbsp Vegetable Oil
• 2 cloves Garlic
• 1/2 cup Chicken Broth
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Wash the about 450 g of Collard Greens thoroughly. Remove the tough stems and chop the leaves into roughly 2.54 cm pieces. Finely chop the 1 medium Onion. Mince the 2 cloves Garlic. Dice the 2 medium Tomatoes.
2. 2Heat the 2 tbsp of Vegetable Oil in a large pot or 30.48 cm skillet over medium heat (176.7°C / 175°C).
3. 3Add the chopped 1 medium Onion and minced 2 cloves Garlic to the hot oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
4. 4Add the diced 2 medium Tomatoes to the pot. Cook, stirring, for another 5 minutes until the tomatoes begin to break down.
5. 5Add the chopped about 450 g of Collard Greens and the 1/2 cup of Chicken Broth to the pot. Stir everything together and increase the heat slightly to bring the mixture to a simmer.
6. 6Once simmering, reduce the heat to low. Cover the pot and let it simmer gently for 15-20 minutes, or until the collard greens are tender. Stir occasionally to prevent sticking.
7. 7Stir in the 1/2 tsp of Salt and the 1/4 tsp of Black Pepper. Taste and add more salt or pepper if needed.
8. 8Serve the Sukuma Wiki hot as a side dish.

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