Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
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.
tablespoons grapeseed or other neutral oil
medium yellow onion, finely chopped
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT