Kenyan Sukuma Wiki with Collards and Tomato

What you need

• 500 g (1 lb) collard greens, 1 large bunch, or kale
• 2 tbsp vegetable oil
• 1 large red onion, finely chopped
• 1 clove garlic, minced
• 2 medium tomatoes, chopped
• salt, to taste
• black pepper, to taste

Method

Restated from the original video

1. 1

   Wash the greens and strip out the thick stems.

2. 2

   Stack a few leaves, roll them up tightly and slice across into very thin ribbons. Repeat with the rest.

3. 3

   Heat the oil in a wide pan over medium heat.

4. 4

   Add the onion and cook, stirring often, until soft and starting to colour, 5-7 min.

5. 5

   Stir in the garlic and cook for 1 min.

6. 6

   Add the tomatoes and a pinch of salt. Cook, mashing them with the spoon, until they collapse into a thick sauce, 4-5 min.

7. 7

   Add the greens and toss until they are coated and starting to wilt.

8. 8

   Add 2-3 tbsp of water, cover and cook over medium-low heat for 5 min.

9. 9

   Uncover and cook, stirring, until the greens are tender but still bright green and most liquid has gone, 2-3 min.

10. 10

    Season with salt and pepper and serve hot.

Imported from africanbites.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.