One of the staple foods in Kenya is called sukuma wiki, which is Swahili for "push the week". This dish is made of kale or other greens with tomato and onion. I just recently began to experiment with kale in an attempt to add more veggies to our diet, so I figured it would be great to try kale Kenyan style! Honestly, I prefer kale sauteed in oil with some garlic, but the sukuma wiki wasn't too bad. I guess I'd better get used to it!
Here's the recipe from Whole Foods Market:
2 teaspoons expeller-pressed canola oil (I used olive oil)
1 yellow onion, chopped
1 jalapeño, seeded and finely chopped (optional)
3 ripe but firm tomatoes, chopped
2 bunches kale or collard greens (about 1 pound total), ribs removed, leaves thinly sliced
2 tablespoons lemon juice
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
Heat oil in a large pot over medium heat. Add onion and jalapeño (if using) and cook, stirring often, until softened and golden brown, 7 to 8 minutes. Add tomatoes and cook until collapsed and juicy, about 10 minutes more.
Add kale, 1/2 cup water, lemon juice, salt and pepper, toss once or twice, cover and simmer, stirring occasionally, until kale is tender, 10 to 15 minutes. Spoon into bowls and serve.
Definitely don't skip the step of slicing the kale into thin strips like I did :) The kale is pretty chewy!
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