Sukuma Wiki
Braised collard greens or kale, often served with Ugali.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Heat the vegetable oil in a large skillet or pot over medium heat.
- 2
Add the diced onions and sauté for 3-4 minutes until translucent and fragrant.
- 3
Stir in the chopped tomatoes, cooking for another 5 minutes until they break down into a soft paste.
- 4
Add the thinly sliced collard greens to the pot, tossing well to coat them in the tomato-onion mixture.
- 5
Season with salt and black pepper. If the mixture is too dry, add 1/4 cup of water.
- 6
Cover the pot and simmer for 5-8 minutes until the greens are tender but still bright green. Serve hot.
Plan it in Listahan
Add Sukuma Wiki to your week, check it against your household's allergens, and build the shopping list automatically.