Sukuma Wiki

🛒 Ingredients

• Kale 250 g · 125 kcal
• Onion 100 g · 40 kcal
• Tomato 120 g · 22 kcal
• Garlic 6 g · 9 kcal
• Vegetable Oil 14 g · 120 kcal

👨‍🍳 Instructions

1. Thoroughly wash the kale leaves, then stack them and finely chop into ribbons. Dice the onion and tomato, and mince the garlic.
2. Heat the vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
3. Add the minced garlic and diced tomatoes to the skillet; cook for another 3-5 minutes, stirring occasionally, until the tomatoes begin to break down and form a sauce.
4. Add the chopped kale to the skillet, along with a pinch of salt. Stir well to combine and cook, stirring occasionally, until the kale is tender but still vibrant green, about 7-10 minutes.
5. Taste and adjust seasoning if necessary. Serve hot, traditionally with ugali or another starchy accompaniment.