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East African Sauteed Collard Greens

Name: East African Sauteed Collard Greens
Prep time: 5 min
Cook time: 20 min
Yield: 4
Cuisine: African
Ingredients: 1 tbsp olive oil; 1/2 yellow onion, thinly sliced; 1 (1/2-inch) piece fresh ginger, peeled and minced; 2 plum tomatoes, seeded and chopped; 1 lb collard greens, stems removed and thinly sliced

To make a quick and delicious dish with a bunch of collard greens, try this recipe inspired by sukuma wiki, an East African preparation whose name translates to “stretch the week” in Swahili. The name reflects its affordable ingredients: A handful of tomatoes and a few aromatics are all you need to turn tender collards into a fragrant side dish for stewed or grilled meats—or enjoy them on their own over rice.

Serves 4

Ready in 25 mins

Prep time 5 mins

Cooking time 20 mins

76 calories per serving

See nutrition information

Ingredients

> 1 tbsp olive oil

> 1/2 yellow onion, thinly sliced

> 1 (1/2-inch) piece fresh ginger, peeled and minced

> 2 plum tomatoes, seeded and chopped

> 1 lb collard greens, stems removed and thinly sliced

Steps

In a large skillet over medium-high heat, heat oil. Add the onions, and cook, stirring occasionally, until tender and lightly browned, about 5 min. Stir in the ginger, and cook until fragrant, about 1 min.

Stir in the tomatoes, and cook until tomatoes release most of their liquid, about 4-5 min.

Add the collard greens and cook, stirring occasionally, until tender, about 8-10 min. Season with salt and pepper. Serve.