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.”
| Servings | Prep Time |
| 2-4 people | 15 minutes |
| Cook Time |
| 30 minutes |
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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.”
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Ingredients
- vegetable oil
- 1 large onions
- 2 small tomatoes
- 1 bunch kale (about a dozen stalks)
- 1 cup broth (chicken or beef or vegetable)
Servings: people
Units:
Instructions
- Chop the kale, tomato, and onion up, removing the thick stem at the bottom of the kale. 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.