Sukuma Wiki

This healthy and economical braised collard greens recipe is bursting with flavor and spices. They're collard greens done right for a perfect weeknight side dish!

Course Main, Side Dish

Cuisine African

Diet Gluten Free

Prep Time 10

Cook Time 18

Total Time 28

Servings

Calories 260kcal

Author Imma

Ingredients

1 bunch kale or collard greens
1-2 cups (225-450g) minced beef or chicken (ground beef works too but it's optional)
3 medium tomatoes, diced
1-2 teaspoons (5-10g) minced garlic
1 large white onion
2 tablespoons (30ml) canola oil or more as needed (any cooking oil)
1 tablespoon (8g) smoked paprika
½ teaspoon (1g) ground coriander
½ teaspoon (1g) curry powder or turmeric
½ teaspoon (1g) cayenne pepper or more
1 tablespoon (15ml) lemon juice about ½ a lemon
1 tablespoon (10g) bouillon powder or 1 cube

Instructions

In a medium - large skillet, add oil, onions, and garlic, and sauté for 2-3 minutes, stirring constantly to prevent burning.
Then add tomatoes, curry, coriander, and paprika, and continue stirring with a heavy wooden spoon for about 2 minutes.
Add minced meat and bouillon powder; stir until ingredients are thoroughly combined. Simmer for 5 minutes or more.
Toss in the chopped collards, cayenne pepper, and lemon juice. Continue cooking for another 5-10 minutes until flavors have blended and greens are cooked to preferred doneness.
Adjust seasonings, salt, and pepper, and turn off the heat. Let it cool slightly. Serve with ugali for a classic meal.

Notes

Select fresh greens. Choose collard greens that are fresh, vibrant, and crisp. Avoid wilted or yellowing leaves, as they may be past their prime and turn bitter.
Clean your greens thoroughly. Collard greens can be gritty, so be sure to clean them thoroughly. Submerge them in cold water and swish them around to remove sand or debris. Repeat until the water runs clear.
Remove tough stems. Collard greens have tough stems that can be fibrous and chewy. Remove them by folding the leaves in half and slicing along the stem to remove it. Or strip the leaves off the stems with your hands.
Cut them uniformly for easy eating. After removing the stems, stack several leaves on top of each other, roll them into a tight bundle, and slice them crosswise into thin strips for even cooking.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition