Sukuma Wiki (Kenyan Collard Greens) with Plantains (Egg-Free)

Ingredients

• about 450 g Collard Greens
• 2 large Plantains
• 1 medium Onion
• 2 medium Tomato
• 3 tbsp Vegetable Oil
• 2 cloves Garlic
• 0.5 cup Beef Broth
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 0.125 tsp Cayenne Pepper

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

Instructions

1. 1Wash the about 450 g of collard greens and chop them into thin strips. Peel the 2 large plantains and slice them into 1.27 cm thick rounds.
2. 2Heat 2 tablespoons of vegetable oil in a large pot over medium heat (176.7°C / 175°C). Add the 1 medium onion, chopped, and cook until softened, about 5-7 minutes.
3. 3Add the 2 cloves of garlic, minced, and the 2 medium tomatoes, diced, to the pot. Cook for another 5 minutes, stirring occasionally, until the tomatoes begin to break down.
4. 4Add the chopped about 450 g of collard greens to the pot and stir everything together well. Pour in the 0.5 cup of beef broth. Season with the 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and 0.125 teaspoon of cayenne pepper. Stir to combine and bring the mixture to a simmer.
5. 5Cover the pot and let the collard greens cook for 20-25 minutes, or until they are tender. Stir them occasionally.
6. 6While the collard greens are cooking, heat the remaining 1 tablespoon of vegetable oil in a frying pan over medium heat (176.7°C / 175°C).
7. 7Carefully place the sliced plantains into the hot oil. Fry for 3-5 minutes per side, until they are golden brown and slightly softened.
8. 8Serve the cooked sukuma wiki hot alongside the golden brown fried plantains.

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