Sukuma Wiki (Kenyan Collard Greens with Tomato and Ginger)
Inspired by techniques from Serious Eats.
Collard greens cut into thin ribbons and sautéed with browned onion, fresh tomato and matchsticks of ginger, cooked either crisp-tender or soft and dark.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Prepare the greens. Swish the leaves in a large bowl of water to remove any grit and drain. Cut out the tough central stalks, then stack a few leaves, roll them tightly and slice into thin ribbons. Thin ribbons cook quickly and evenly.
- 2
Cook the base. Heat the oil in the pan over medium-high heat and cook the onion for 5 min until soft and lightly browned. Add the tomato, ginger and a pinch of the salt and cook for 5 min, stirring, until the tomatoes collapse.
- 3
Add the greens. Add the collards with the rest of the salt and toss well. Cook, lowering the heat if needed, for 8-10 min for bright, slightly crunchy greens or 15-25 min for soft, dark greens. Add the lemon juice if you like and serve.
Storage
Refrigerate up to 3 days. Reheat in a pan until piping hot (74 °C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Low saturated fat: 1 g saturated fat per 100 g, 9.1% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 2.1 g sugars per 100 g (limit ≤ 5 g)
- High fibre: 3.9 g fibre per 100 kcal (needs ≥ 3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 149 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large bowl of water
- colander
- chopping board and sharp knife
- large frying pan or sauté pan
- wooden spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 148 kcal |
| Protein | 4.2 g |
| Carbohydrate | 11.5 g |
| of which sugars | 3.1 g |
| of which free sugars | 0 g |
| Fat | 10.8 g |
| of which saturates | 1.5 g |
| Fibre | 5.7 g |
| Salt | 0.79 g |
Protein per 100 kcal
2.8 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
