Sukuma Wiki

Ingrédients7

• collard greens or kale500 g
• onion1
• tomatoes2
• vegetable oil2 tbsp
• garlic2 cloves
• salt1 tsp
• water60 ml

Préparation

1. Wash the greens thoroughly, strip the leaves from tough stems, and slice them into thin ribbons.
2. Finely chop the onion, dice the tomatoes, and mince the garlic.
3. Heat the oil in a wide pan over medium heat and fry the onion until soft and translucent.
4. Add the garlic and tomatoes and cook until the tomatoes break down into a sauce.
5. Stir in the greens, sprinkle with salt, and add the water.
6. Cover and simmer for 8 to 10 minutes, stirring once or twice, until the greens are tender but still bright.
7. Uncover, cook off any excess liquid, taste, and adjust the salt before serving with ugali or rice.