Sukuma Wiki (Kenyan Sautéed Collard Greens With Tomatoes and

• porzioni: 4 servings
• tempo di preparazione: 10 minutes
• tempo totale: 45 minutes

Ingredienti

1 pound (450g) collard greens (about 2 bunches), washed thoroughly, patted dry, and thick central stems removed (see notes)

3 tablespoons (45ml) extra-virgin olive oil or avocado oil

1/2 medium yellow onion (4 ounces; 115g), thinly sliced

2 plum tomatoes (about 7 ounces; 200g total), cored and diced

One 1-inch piece fresh peeled ginger (15g), finely sliced into matchsticks

Kosher salt

Istruzioni

Working in batches stack a few stemmed collard leaves on a cutting board, placing the larger leaves at the bottom. Roll the leaves tightly and slice them into thin strips, approximately 1/8 inch wide. (Make sure they are not too thin, as they may clump together during cooking.)

In a large skillet or sauté pan, heat oil over medium-high heat until shimmering. Add sliced onion and cook until softened and lightly browned, about 5 minutes.

Add tomatoes and ginger and season lightly with salt. Cook, stirring often, until tomatoes have released most of their water, about 5 minutes.

Add collards to the pan and season with salt. Cook, lowering the heat as needed to avoid scorching, until collards have softened but retain a vibrant green color and slightly crunchy texture, 8 to 10 minutes. Or, if desired, cook until collards are fully softened and have darkened in color, 15 to 25 minutes total. Season with salt to taste. Serve.

Nutrizione

• Calorie: 154 kcal
• Grassi Totali: 11 g
• Grassi Saturi: 1 g
• Grassi Insaturi: 0 g
• Colesterolo: 0 mg
• Sodio: 99 mg
• Carboidrati Totali: 12 g
• Fibra Alimentare: 6 g
• Zuccheri Totali: 3 g
• Proteine: 4 g