Kenyan Style Kale Tomatoes (Sukuma Wiki)

Serves     4


2 teaspoons canola oil
1 yellow onion, chopped
1 jalapeño, stemmed, seeded and finely chopped (optional)
3 ripe but firm tomatoes, cored and chopped
2 bunches kale or collard greens (about 1 pound total), ribs removed, leaves thinly sliced
1/2 cup water
2 tablespoons lemon juice
1/4 teaspoon sea salt
1/4 teaspoon freshly 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, water, lemon juice, salt and pepper, toss once or twice, cover and simmer,
stirring occasionally, until kale is tender and flavors have come together, 10 to 15 minutes. Spoon into
bowls and serve.


Notes and Instructions

“The name Sukama Wiki translates roughly to ‘push the week,’ implying the ingredient’s stellar ability to stretch meals, making them last to the end of the week. Throughout the country, the popular dish is eaten without utensils, with chapati (a variety of flatbread) or ugali (a type of cornmeal mush) used to scoop up
bites instead.” ‐‐Whole Planet Foundation.

Adapted from Whole Foods