Best Kenyan Greens Simmered With Tomatoes Sukuma Wiki Recipes

Kenyan Greens Simmered With Tomatoes (Sukuma Wiki) image

Provided by CJAY8248

Categories Vegetable

Time 45m

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 6

3 tablespoons oil
1 onions, chopped or 1 minced onion
2 lbs kale or 2 lbs collard greens, destemmed and finely chopped
2 cups tomatoes, chopped
1 cup water or 1 cup stock
salt and pepper

Steps:

Heat the oil over med-high flame in a large, heavy-bottomed pot. Add the onion and saute until translucent. Add the greens in batches, sauteing each addition until wilted.
Add the tomatoes, water or stock, salt and pepper. Bring to a boil, then reduce heat to low and simmer gently until tender, from 20 to 30 minutes or done to your liking.
Adjust seasoning and serve with a little bit of the broth.
You can add a chopped chili pepper or two with the onions. If you like, add some leftover meat for more flavor.

Nutrition Facts : Calories 231.1, Fat 12, SaturatedFat 1.6, Sodium 105.2, Carbohydrate 28.8, Fiber 6.1, Sugar 3.5, Protein 8.6

King's Greens image

Provided by Sunny Anderson

Categories side-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons vegetable oil
1 cup chopped onion
1 ham hock
2 cloves garlic, chopped
2 bunches collard greens, stems discarded, leaves washed twice, cut into ribbons
4 cups chicken stock
2 cups water
1 tablespoon apple cider vinegar
Kosher salt and freshly ground black pepper

Steps:

In a stock pot on medium heat, melt the butter and then add the oil, onions, and ham hock. Stir and cook until the onions are translucent and tender. Add the garlic and cook a bit more, and then add the greens and saute until they become bright green. Add the stock, water, and vinegar, and then raise the heat to a boil, lower to a simmer, and cook for at least 1 1/2 hours. When ready, the ham hock meat will be easy to remove from the bone. Do so and make sure each serving gets a chunk of ham hock. Season with salt and pepper, to taste, remembering the ham hock and broth will add salt content. Add a little extra vinegar at the end, if desired.