Sukuma Wiki - Simple Kenyan Collard Greens

Steps

1. Wash your greens. If using collard greens or kale, remove the stems. (Reserve the stems and use them in another recipe).
2. Roll the leaves into a cigar shape and slice them thinly. Then slice them in the other direction so they are not long strips. If using spinach, simply chop the spinach up into smaller pieces. (If using frozen greens, defrost and drain them before proceeding with the rest of the recipe).
3. Heat vegetable oil in a large skillet and cook the onion for 2-3 minutes until soft and fragrant. You can season with a little bit of salt every time you add a new ingredient to the skillet.
4. Add the garlic and cook for 1 minute until fragrant.
5. Next, add the diced tomatoes and cook until they are soft, about 3 minutes. Stir periodically.
6. and vegetable broth, add the greens to the pan and then add the broth. Covering the pan if it has a lid will help the greens to steam. Stir periodically and allow the greens to wilt for 5 minutes until soft and tender.
7. , you can skip the vegetable broth and just stir the greens until they are heated through. Often, a crushed bouillon cube is crumbled over the greens at the end of the cooking time for flavour. If you don’t have a bouillon cube you can just make sure that the greens are seasoned to your liking with salt and any other seasonings you wish to add (cumin, coriander, etc).
8. Finish by splashing in the unsweetened soy milk to take away any bitterness from the greens and cook for 1 minute longer or until any remaining liquid evaporates.
9. Remove from the heat and serve alongside my Kenyan ugali recipe. Store any leftovers in the fridge for 2-3 days and reheat in a skillet as needed.