Wilted Greens with Onions and Tomatoes (Kenyan Sukuma Wiki)

Kenyan Sukuma Wiki is a healthy side dish and often used with any meat leftovers. Sukuma wiki actually means “stretch the week” in Swahili. I happen to have an abundance of kale and collard greens in our International Cuisine garden. Many Africans rely on subsistence farming for their food. There is just something so rewarding about going out to the garden and gathering what is fresh and delicious. This dish can be made with collard greens, kale, chard or even the leaves of tubers like cassava or others. It is simple to make.

1 Tbsp. oil or fat
onion, finely chopped
1 bunch kale or collard greens, ribbed, finely chopped
2 tomatoes, diced
1 cup stock
sea salt
black pepper, freshly ground

Heat the oil or fat over medium high heat in a large pan. Add in the onions and sauté until translucent. Add in the diced tomatoes, water or stock. Add in the greens sautéing until wilted.

Bring to a boil and reduce the heat to simmer until tender about 10 minutes. Add salt and pepper to taste.

Serve hot with a bit of the broth.

Makes 4 servings.