When I look at this photo, my tummy literally rumbles. My mouth opens a little in expectation.
I actually find it as appealing as my Guinness Chocolate Cake with Bailey’s Buttercream that I made for Ireland. Weird, but true.
What can I say?
Mom taught me to eat my veggies.
I’ve been trying to convince Mr. Picky. I’ve been working on Ava. My enthusiasm hasn’t started a wildfire. Yet.
Still, I’m here to tell you what every Kenyan knows – the simple truth – green food does a body good. Especially when stewed with juicy tomatoes, rich broth and sweet onion.
It’s also a fantastic way to stretch resources throughout the entire week – something built into the Kenyan name “Sukuma Wiki,” which literally means “stretch the week.”
I’m into it.
Simple, affordable, and delicious.
What’s not to love?
1 large onion
1 very large tomato (or 2 small)
1 bunch kale (about a dozen stalks)
1 cup broth
Let’s get started.
First, fly to Kenya and pick up some produce at the local market.
Next, take a moment to admire how beautiful they are. The crinkles and curves. The ridges, the vibrant colors. Lovely.
Then, in a large skillet or wok, brown the onion in a little oil over medium heat. When they’ve softened and browned slightly, add the tomato.
Give it a stir and toss on the chopped kale and stock. Bring to a simmer. Season with salt to taste. Cover and cook until tender.
Mine cooked about 30 minutes.
I barely had it out of the pan when I dove in, head first, and ate half of it by myself.
In less than five minutes.
My body must have needed the nutrients.
Next time I’ll share.
(I’ll make more).
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