Kenyan braised greens sukuma wiki

Sukuma wiki starts with preparing the vegetables. Wash the kale thoroughly, remove the tough stems and cut the leaves into coarser strips. Peel the onion and slice it into half-rings. Crush the garlic and dice the tomatoes.

Heat the olive oil in a deep pan over medium-high heat. Add the onion and saute about 5 minutes until golden. Stir in the crushed garlic and tomatoes and cook another 3 minutes, until the tomatoes soften. The smell of the softened onion tells you when to move on.

Add the chopped kale to the pan and mix it with the onion and tomato base. Pour in two tablespoons of water, cover with a lid and braise over medium heat for 8 to 10 minutes, until the leaves soften. Stir the pan now and then with a wooden spoon while it cooks.

The leaves should be tender yet still bright green. Season with salt. Serve as a side dish with ugali, rice or chapati. Move to a plate and garnish with a sprig of coriander. It tastes great the next day, just warmed through.