Sukuma Wiki (Kenyan Collard Greens with Tomato and Ginger)
Inspired by techniques from Serious Eats.
Collard greens cut into thin ribbons and sautéed with browned onion, fresh tomato and matchsticks of ginger, cooked either crisp-tender or soft and dark.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Prepare the greens. Swish the leaves in a large bowl of water to remove any grit and drain. Cut out the tough central stalks, then stack a few leaves, roll them tightly and slice into thin ribbons. Thin ribbons cook quickly and evenly.
- 2
Cook the base. Heat the oil in the pan over medium-high heat and cook the onion for 5 min until soft and lightly browned. Add the tomato, ginger and a pinch of the salt and cook for 5 min, stirring, until the tomatoes collapse.
- 3
Add the greens. Add the collards with the rest of the salt and toss well. Cook, lowering the heat if needed, for 8-10 min for bright, slightly crunchy greens or 15-25 min for soft, dark greens. Add the lemon juice if you like and serve.
Storage
Refrigerate up to 3 days. Reheat in a pan until piping hot (74 °C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large bowl of water
- colander
- chopping board and sharp knife
- large frying pan or sauté pan
- wooden spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 148 kcal |
| Protein | 4.2 g |
| Carbohydrate | 11.5 g |
| of which sugars | 3.1 g |
| of which free sugars | 0 g |
| Fat | 10.8 g |
| of which saturates | 1.5 g |
| Fibre | 5.7 g |
| Salt | 0.79 g |
Protein per 100 kcal
2.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
