Sukuma Wiki

Ingredients

• •2 tbsp vegetable oil
• •1 onion, sliced
• •2 cloves garlic, minced
• •2 tomatoes, diced
• •1 lb collard greens, thick stems removed, rolled and sliced thin
• •1 tsp curry powder (optional)
• •Salt and pepper, to taste

Steps

1. 1.Wash the collard greens thoroughly, since they're notorious for hiding dirt in their crevices - soak the leaves in a basin of water and rub them against each other to loosen any grit, then rinse well.
2. 2.Roll the leaves into a tight cigar shape and slice thinly, then slice again in the other direction so the shreds aren't overly long strips.
3. 3.Heat the oil in a large skillet and sauté the onion for 2-3 minutes until soft and fragrant.
4. 4.Add the garlic and cook for 1 minute, then add the diced tomatoes and cook until they soften, about 3 minutes.
5. 5.Stir in the curry powder if using.
6. 6.Add the sliced collard greens in batches, stirring to wilt them down as you go, and cook for 3-5 minutes until they reach your preferred level of tenderness, from lightly crunchy to fully soft; do not add any water, since sukuma wiki should stay dry and lightly glossy from the tomato and oil, not soupy.
7. 7.Season with salt and pepper and serve hot alongside ugali or rice.