← Nouns Cooking · West & East African

Ingredients

• 500 g collard greens or kale (1 large bunch)
• 2 tbsp Vegetable oil
• 1 Onion, finely chopped
• 2 cloves Garlic, minced (optional)
• 2 Tomato, diced
• 1 Green chilli, chopped (optional)
• ¾ tsp Salt
• ½ tsp Black pepper
• ½ Lemon, juiced (optional)

Method

1. Wash the greens and cut out the thick stems. Stack the leaves, roll them up tightly and slice into very thin ribbons.
2. Heat the oil in a wide pan over medium heat and fry the onion for 5 min until soft and lightly golden. Add the garlic and chilli, if using, for 1 minute.
3. Add the tomatoes and a pinch of the salt and cook for 4–5 min, until they soften into a chunky sauce.
4. Add the greens with the rest of the salt and the pepper. Toss for 5–7 min, until wilted and tender but still bright green.
5. Squeeze over a little lemon if you like and serve hot with ugali, rice or chapati.

Tips

• Do not overcook: the greens should keep their colour and a little bite.
• For a heartier dish, stir in leftover cooked beef or a handful of cooked beans.

Sources

Written in our own words after cross-checking these recipes:

Low Carb Africa Chef Lola's Kitchen 196 flavors