Swahili for “stretch the week,” sukuma wiki is a budget-stretcher, a quick and delicious way to manage your fridge full of greens, and gift from the African diaspora. Enjoy with rice or cornbread.
Ingredients
- 2 tablespoons grapeseed or coconut oil
- 1 large onion, chopped
- 1 thumb-sized piece of ginger, chopped finely
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- 2 large tomatoes, coarsely chopped, or 1 15-ounce can diced tomatoes
- 1 pound collards, callaloo, kale, or any combination of dark leafy greens, tough stems discarded, well-cleaned and coarsely chopped
- ½ cup water or vegetable broth
- 2 tablespoons fresh lemon juice
- Sea salt and freshly ground pepper to taste
- 1 handful cilantro, chopped (optional)
About this recipe
Serves 4
Instructions
In a Dutch oven or large pot with a lid, heat oil over medium-high heat. Add chopped onion and ginger and cook, stirring now and then until they soften and turn gold, about 5 minutes. Add minced garlic and cumin, coriander and turmeric. Stir and cook for another few minutes. Add tomatoes, greens, and water or broth and mix well. When the vegetables come to a simmer, cover, reduce heat to low and cook for about 15 minutes, until greens are softened. If they’ve thrown off a lot of liquid, continue cooking a few minutes more with the lid off, stirring occasionally, to cook away excess liquid. Turn off the heat, add lemon juice and season generously with sea salt and pepper. Sprinkle in chopped cilantro, if using, stir and serve.
