Sukuma Wiki (Kenyan Sautéed Collard Greens With Tomatoes and Ginger)

Name: Sukuma Wiki (Kenyan Sautéed Collard Greens With Tomatoes and Ginger)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound collard greens thick central stems removed; 3 tablespoons extra-virgin olive oil or avocado oil; 0.5 medium yellow onion thinly sliced; 2 plum tomatoes cored and diced; 1 piece fresh peeled ginger finely sliced into matchsticks; to taste Kosher Salt

Earthy, and deeply satisfying, these lightly sautéed Kenyan collard greens cook in under 30 minutes and pair perfectly with almost any meat, grain, or bread.

Ingredients

1 pound collard greens thick central stems removed
3 tablespoons extra-virgin olive oil or avocado oil
0.5 medium yellow onion thinly sliced
2 plum tomatoes cored and diced
1 piece fresh peeled ginger finely sliced into matchsticks
to taste Kosher Salt

Instructions

Working in batches stack a few stemmed collard leaves on a cutting board, placing the larger leaves at the bottom. Roll the leaves tightly and slice them into thin strips, approximately 1/8 inch wide.
In a large skillet or sauté pan, heat oil over medium-high heat. Add sliced onion and cook.
Add tomatoes and ginger and season lightly with salt. Cook, stirring often.
Add collards to the pan and season with salt. Cook, lowering the heat as needed to avoid scorching. Season with salt to taste. Serve.