Description
This sukuma wiki recipe is a simple side dish of sautéed collard greens, kale, or spinach. Quick to prepare & perfect alongside Kenyan ugali!
Ingredients
Units
Scale
- 1/2 tbsp vegetable oil
- 45 g red onion, diced (about 1/3 cup)*
- 4 cloves garlic, minced (2-4 depending on size)
- 150 g tomatoes, diced (about 2 smaller tomatoes)*
- 1 bunch collard greens, spinach, or kale (140g, see notes for stretching recipe to 4 servings)*
- 1/4 cup vegetable broth (or half of a vegetable bouillon cube)
- Salt to taste
- 2 tbsp soy milk (to take away any bitterness)
*Ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Wash your greens. If using collard greens or kale, remove the stems. (Reserve the stems and use them in another recipe).
- Roll the leaves into a cigar shape and slice them thinly. Then slice them in the other direction so they are not long strips. If using spinach, simply chop the spinach up into smaller pieces. (If using frozen greens, defrost and drain them before proceeding with the rest of the recipe).
- Heat vegetable oil in a large skillet and cook the onion for 2-3 minutes until soft and fragrant. You can season with a little bit of salt every time you add a new ingredient to the skillet.
- Add the garlic and cook for 1 minute until fragrant.
- Next, add the diced tomatoes and cook until they are soft, about 3 minutes. Stir periodically.
- If using fresh greens and vegetable broth, add the greens to the pan and then add the broth. Covering the pan if it has a lid will help the greens to steam. Stir periodically and allow the greens to wilt for 5 minutes until soft and tender.
- If using previously frozen greens, you can skip the vegetable broth and just stir the greens until they are heated through. Often, a crushed bouillon cube is crumbled over the greens at the end of the cooking time for flavour. If you don’t have a bouillon cube you can just make sure that the greens are seasoned to your liking with salt and any other seasonings you wish to add (cumin, coriander, etc).
- Finish by splashing in the unsweetened soy milk to take away any bitterness from the greens and cook for 1 minute longer or until any remaining liquid evaporates.
- Remove from the heat and serve alongside my Kenyan ugali recipe. Store any leftovers in the fridge for 2-3 days and reheat in a skillet as needed.
Notes
Approximate Cost: $4.40 Canadian using 1 bunch of collard greens.
If you want to stretch this recipe to serve 4 you can just double the amount of greens you use and keep the rest of the recipe the same. I find that one bunch of massaged kale often yields enough to serve 4 but one bunch of collards at 140 grams more comfortably serves 2-3. I would use at least 1 cup of packed fresh spinach per desired serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Kenyan