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East-African Braised Collards with Tomatoes

4 Servings

50 minutes 20 minutes active

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This is our version of the East African dish called sukuma wiki. Hearty collards cook with alliums, spices and tomatoes until tender and silky, yielding wholesome yet satisfying braised greens. Add the chopped leaves by the handful to the skillet, stirring in more as the mound wilts down. This is a great accompaniment to roasted or grilled meats, chicken or seafood. Or serve it as a light vegetarian main with a starch alongside for soaking up the flavorful, brothy liquid. Rice works nicely, but cornbread would be delicious, too.

4

Servings

Tip

Don’t worry about thoroughly drying the greens after washing. A little water clinging to the leaves creates steam which helps the greens wilt down as they’re piled into the skillet.

50 minutes

20 minutes active

Ingredients

  • 3

    tablespoons grapeseed or other neutral oil

  • 1

    medium yellow onion, finely chopped

Directions

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