Kenyan Sukuma Wiki

Instructions

1. Prepare the greens
   Thoroughly wash the collard greens to remove any dirt. Remove the tough stems and chop the leaves into thin strips about 1/2 inch wide. Set aside to drain excess water.
2. Sauté the aromatics
   Heat the oil in a large skillet or pot over medium heat. Add the diced onions and cook until soft and translucent, about 5 minutes. Add the minced garlic and grated ginger, then cook for another minute until fragrant.
3. Add tomatoes and spices
   Add the diced tomato, ground cumin, coriander, and turmeric to the pot. Stir well and cook for 2-3 minutes until the tomatoes begin to break down and form a sauce.
4. Cook the greens
   Add the chopped collard greens to the pot and stir to coat with the spice mixture. Pour in the water or broth, cover the pot, and reduce heat to medium-low. Let the greens simmer for about 10-15 minutes until tender but still bright green.
5. Season and finish
   Uncover the pot, stir in the fresh lemon juice, and season with salt and pepper to taste. If the mixture seems too dry, add a little more water or broth. Continue cooking uncovered for another 2-3 minutes to allow flavors to meld.
6. Serve
   Remove from heat and serve hot as a side dish with ugali (maize meal porridge), rice, or as a bed for grilled meat. Traditionally eaten with your hands in Kenya, but can be served with utensils as well.