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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.
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