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Collard greens stewed with onion and tomato. The everyday accompaniment to ugali across East Africa.
Ingredients
ServingsOriginal: Serves 4
- Collard greens, finely shredded700 g
- Onion2
- Tomatoes4
- Garlic4 cloves
- Vegetable oil50 ml
- Ground cumin1 tsp
- Lemon1
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Strip the tough stems from the leaves, roll the leaves up and shred them fine.
Fry the onion in oil until soft, add the garlic and cumin and warm them a minute.
Add the chopped tomatoes and cook seven minutes, until they collapse into a paste.
Add the greens, salt them and stir. They collapse by half within a minute.
Add half a cup of water, cover and stew ten minutes; the greens should soften but stay green.
Finish with lemon juice and serve with ugali or rice.
