Kenyan Sukuma Wiki (Collard Greens)

Ingredients

• about 450 g Collard greens
• 1 medium Onion
• 2 medium Tomato
• 2 tbsp Vegetable oil
• 0.75 tsp Salt
• 0.25 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. Cut them into 1.27 cm wide ribbons.
2. 2Peel and finely dice the 1 medium onion. Finely dice the 2 medium tomatoes.
3. 3Place a 30.48 cm skillet or large pot over medium heat (176.7°C / 175°C). Add the 2 tbsp of vegetable oil.
4. 4Add the diced 1 medium onion to the hot oil. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
5. 5Add the diced 2 medium tomatoes to the skillet. Cook, stirring, for 3 minutes until they begin to break down.
6. 6Add the cut about 450 g of collard greens to the skillet. Stir everything together to coat the greens with the oil and tomato mixture. Cover the skillet and cook for 15-20 minutes, stirring occasionally, until the collard greens are tender. If the greens seem dry, you can add a tablespoon or two of water.
7. 7Stir in the 0.75 tsp of salt and the 0.25 tsp of black pepper until evenly distributed.
8. 8Serve the Sukuma Wiki hot as a side dish.

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