These well-seasoned greens are similar to collards, which are popular in the American South with their fragrant potlikker and are a reminder of the undeniably deep threads that tie together African and African American cooking. Sukuma wiki means “to stretch the week”—in other words, using these greens, which are affordable and readily available, can help stretch any meal a bit further. Greens are a staple in Kenyan cooking and in most East African cooking in general. Serve this dish with rice for a traditional, healthy, and completely vegan meal.
- 2 tablespoons canola oil
- 1 large yellow onion finely diced
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- 2 large tomatoes coarsely chopped
- 1 pound kale and/or collards or any dark leafy greens, tough stems discarded, coarsely chopped
- Kosher salt
- ½ cup water
- 2 tablespoons freshly squeezed lemon juice
Warm the oil in a large Dutch oven or other heavy pot set over medium heat.
Add the onion, cumin, coriander, and turmeric, and cook, stirring, until the onion begins to soften, about 5 minutes.
Add the tomatoes, greens, a large pinch of salt, and water. Stir everything well to combine, cover, and simmer, until the greens are very tender and soft, about 15 minutes.
Turn off the heat, stir in the lemon juice, season the greens to taste with salt, and serve immediately.
Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a heavy pot set over low heat (stir while you heat).