Sukuma Wiki (Kenyan Collard Greens) with Coconut Milk

Ingredients

• 1 lb Collard Greens
• 1 can Coconut Milk
• 1 medium Onion
• 2 medium Tomato
• 2 cloves Garlic
• 2 tbsp Vegetable Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 0.5 tsp Cumin

Instructions

1. 1Wash the 1 lb of Collard Greens thoroughly. Remove the tough center stems and then cut the leaves into thin strips, about 1/4-inch wide.
2. 2Place a large pot or a 12-inch skillet over medium heat (350°F / 175°C). Add the 2 tbsp of Vegetable Oil.
3. 3Once the oil is shimmering, add the 1 medium Onion, chopped. Sauté for 5 minutes, stirring occasionally, until the onion pieces look soft and see-through.
4. 4Add the 2 cloves of Garlic, minced, and the 2 medium Tomatoes, diced. Cook for 3 more minutes, stirring, until the garlic smells fragrant and the tomatoes begin to break down.
5. 5Add the prepared 1 lb of Collard Greens to the pot. Stir everything together well so the greens are coated with the onion, tomato, and garlic mixture.
6. 6Pour in the 1 can of Coconut Milk. Stir to combine, then increase the heat slightly to bring the mixture to a gentle simmer, where small bubbles appear around the edges.
7. 7Cover the pot with a lid. Reduce the heat to low (250°F / 120°C) and cook for 15 to 20 minutes. The collard greens should become tender when poked with a fork.
8. 8Stir in the 1 tsp of Salt, 0.5 tsp of Black Pepper, and 0.5 tsp of Cumin. Taste and add more salt or pepper if needed. Serve the Sukuma Wiki hot.

Related Guides