Quick-sautéed collard greens, Kenya's everyday vegetable. The Swahili name means 'push the week', since it stretches a meal.
History
Greens cooked with onion and tomato fed Kenyan families through the week. Often served with ugali.
Ingredients
- Collard greens (kale)
- Onion
- Tomato
- Oil
- Salt
- Garlic
How it's made
- Slice the greens finely
- Fry onion and tomato
- Add greens and a splash of water
- Cook for 5-8 minutes
- Serve with ugali
Photos: ingredients, making & serving
Photos come from the Wikipedia article for this item, via Wikimedia Commons. Each is credited to its author and licence.
Ratings & notes
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