Sukuma Wiki (Kenyan Braised Greens)

Kenya's everyday greens: collards or kale shredded finely and braised with onion, tomato, garlic and a little chilli. The name means 'stretch the week' – cheap, nourishing and ready in 20 minutes. Traditionally served with ugali.

20 minto make
4portions
Easyto cook
Vegandiet

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Ingredients

For 4 portions

500g collard greens
2 Tbsp sunflower oil
1 medium onions
2 cloves garlic
10g green chilli peppers
2 medium tomato
0.75 Tsp salt
0.25 Tsp black pepper
60ml tap water
1 Tbsp lemon juice

Method

Wash the collard greens (or kale) well. Cut out any thick, tough stems. Stack a few leaves, roll them up tightly like a cigar and slice across into very thin ribbons, about 3–5 mm. Fine shredding is the secret – it cooks quickly and evenly.
Finely chop the onion, mince the garlic and finely chop the green chilli. Dice the tomatoes.
Heat the oil in a large pan or wok over medium heat. Cook the onion for 5 minutes until soft and lightly golden.
Add the garlic and chilli and stir for 1 minute.
Add the tomatoes and salt and cook for 3–4 minutes, pressing them with your spoon, until they break down into a thick sauce.
Add the shredded greens and toss well to coat in the tomato mixture. Pour in the water, cover and cook for 5–8 minutes, stirring once or twice, until the greens are tender but still bright green.
Uncover, add the black pepper and lemon juice and cook for 1 minute more so any extra liquid evaporates. Taste for salt.
Serve hot with ugali (stiff maize porridge), rice or chapati, alongside beans or a stew.