Collard Greens Kenyan Style (Sukuma Wiki)
rec.food.cooking/Leila A./2000
Yield: 6 servings

I picked up this recipe as a hand out at the Union Square Greenmarket in New York City a dozen years ago. It was originally printed in the New York Times, and is credited to Maggie Maranga of Kenya

3 bundles fresh collard greens chopped
2 tablespoons corn, peanut or palm oil
1 large onion chopped coarsely
1 large tomato chopped coarsely
1 medium chili pepper chopped
2 1/2 tablespoons lemon juice
1 tablespoon flour
3/4 cup water

Steam the greens in a covered sauce pan for 7 minutes. In a separate pan, fry the onions, tomatoes and chili pepper in the oil until wilted.

Mix the lemon juice, flour and water in a bowl and stir smooth. Add this to the frying pan along with t he drained greens.

Cook for three minutes and serve.