Sukuma Wiki
Sukuma wiki means to stretch or push the week, and this quick braise of collard greens is the pot that does it in Kenyan and Tanzanian kitchens, cooked most nights to fill out a plate of ugali. It is faster and brighter than a long-simmered green, built on a base of onion and tomato cooked down until jammy, with cumin and a little chile for warmth. Collards are traditional, though kale works and is often what the name now refers to. Keep the cook short enough that the greens hold their color, and finish with lemon so the dish tastes seasoned without salt.
Ingredients
- 1 lb Collard greens, stemmed and sliced into ribbons
- 1 Yellow onion, diced
- 3 cloves Garlic, minced
- 2 Fresh tomatoes, diced
- 1 tsp Cumin seed, ground
- 1 Serrano, minced
- 1/2 Lemons, juiced
Method
- Sweat the onion in 3 tablespoons (45 ml) water in a wide pan over medium heat until soft and starting to color, about 7 minutes.
- Add the garlic, cumin, and minced chile and cook for 1 minute, until fragrant.
- Stir in the tomatoes and cook until they break down and go jammy, about 5 minutes. Cooking the tomato all the way down before the greens go in builds a savory base that clings to every leaf instead of watering the pan out.
- Add the collards a handful at a time, stirring each batch down before adding the next, with a splash of water if the pan looks dry. Cover and cook until tender but still bright green, 12 to 15 minutes.
- Off the heat, stir in the lemon juice and grind over black pepper. Unlike a long, muted braise, sukuma wiki stays fresh and green, so the acid at the end keeps it lively. Serve with ugali or brown rice and a bean stew.
Nutrition
Estimated per serving: 80 calories, 4 g protein, 5 g fiber, 45 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
