Kenyan Greens Simmered With Tomatoes Sukuma Wiki Recipes

Steps:

• Heat the oil over med-high flame in a large, heavy-bottomed pot. Add the onion and saute until translucent. Add the greens in batches, sauteing each addition until wilted.
• Add the tomatoes, water or stock, salt and pepper. Bring to a boil, then reduce heat to low and simmer gently until tender, from 20 to 30 minutes or done to your liking.
• Adjust seasoning and serve with a little bit of the broth.
• You can add a chopped chili pepper or two with the onions. If you like, add some leftover meat for more flavor.

Steps:

• In a stock pot on medium heat, melt the butter and then add the oil, onions, and ham hock. Stir and cook until the onions are translucent and tender. Add the garlic and cook a bit more, and then add the greens and saute until they become bright green. Add the stock, water, and vinegar, and then raise the heat to a boil, lower to a simmer, and cook for at least 1 1/2 hours. When ready, the ham hock meat will be easy to remove from the bone. Do so and make sure each serving gets a chunk of ham hock. Season with salt and pepper, to taste, remembering the ham hock and broth will add salt content. Add a little extra vinegar at the end, if desired.

Steps:

• Heat oil in a frying pan and add the onions. Sauté about 2 to 4 minutes.
• Add tomato and greens and sauté about 1 minute.
• Add ½ cup water and then add salt to taste.
• Let the mixture simmer until the sukuma is tender.