Kenyan Sukuma Wiki with Coconut Rice
A flavorful and nutritious Kenyan stew of collard greens cooked with tomatoes, onions, and spices, served over fluffy coconut rice. A naturally dairy-free and nut-free option.
Ingredients
- 1 lb Collard Greens
- 2 medium Tomatoes
- 1 medium Onion
- 2 cloves Garlic
- 1 cup Vegetable Broth
- 2 tablespoons Coconut Oil
- 1 teaspoon Spices (cumin, coriander, turmeric)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 cup Rice
- 1 can Coconut Milk
Instructions
- 1Rinse and chop the collard greens.
- 2Dice the tomatoes and onion. Mince the garlic.
- 3Heat coconut oil in a large pot over medium heat. Add the onion and garlic and cook until softened.
- 4Add the tomatoes and spices. Cook for 5 minutes.
- 5Add the collard greens and vegetable broth. Bring to a simmer and cook for 25 minutes, or until the greens are tender.
- 6While the greens are cooking, prepare the coconut rice: In a saucepan, combine the rice and coconut milk. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the rice is cooked through.
- 7Season the sukuma wiki with salt and pepper to taste.
- 8Serve the sukuma wiki over the coconut rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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