Kenyan Sukuma Wiki (Collard Greens)

Ingredients

• 1 lb Collard greens
• 1 medium Onion
• 2 medium Tomatoes
• 2 cloves Garlic
• 2 tbsp Vegetable oil
• 1/2 tsp Cumin
• 1/2 tsp Coriander
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Wash the 1 lb of collard greens. Remove the tough center stems and then cut the leaves into 1-inch wide ribbons. Peel and finely chop the 1 medium onion. Peel and mince the 2 cloves of garlic. Dice the 2 medium tomatoes.
2. 2Heat the 2 tbsp of vegetable oil in a large, heavy-bottomed pot over medium heat, which is about 350°F (175°C). Add the chopped 1 medium onion and cook, stirring occasionally, until it looks soft and translucent, about 5 minutes.
3. 3Add the minced 2 cloves of garlic and the diced 2 medium tomatoes to the pot. Cook, stirring, for another 5 minutes, or until the tomatoes have softened and started to break down.
4. 4Add the cut 1 lb of collard greens to the pot. Sprinkle in the 1/2 tsp of cumin, 1/2 tsp of coriander, 1/4 tsp of salt, and 1/4 tsp of black pepper.
5. 5Stir everything together well to coat the greens with the spices and tomato mixture. Cover the pot and cook for 15-20 minutes, stirring every few minutes, until the 1 lb of collard greens are tender to your liking. You can test for tenderness by piercing a leaf with a fork; it should go in easily.
6. 6Serve the Kenyan Sukuma Wiki hot.

Related Guides