Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Kenya's everyday greens: finely sliced kale cooked down with onion, garlic and fresh tomato until tender and savoury.
Side dish. Good with nyama choma (grilled meat), grilled chicken or fried fish. Find a main
Equipment: Large frying pan or sauté pan
Measures and names
Ingredients
- 1 tbsp oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2 tomatoes, chopped
- 400 g kale or collard greens, stalks removed, very finely sliced
- Salt and black pepper
Optional extras
- 1 green chilli, finely chopped
Method
- Heat the oil in a large frying pan over a medium heat and cook the onion for 5 minutes until soft and lightly golden. Add the garlic and chilli (if using) and cook for 1 minute.
- Add the tomatoes and a pinch of salt and cook for 3-4 minutes until they break down into a soft sauce.
- Add the greens and 3 tbsp water, stir well, then cover and cook for 5-6 minutes, stirring once or twice, until the greens are tender.
- Uncover, let any excess liquid bubble away, then season with salt and pepper and serve.
Swaps and tips
Collard greens are traditional, but curly kale, spring greens or cavolo nero all work. Slice the greens very finely so they cook quickly.
Easy variations
- Stir in a pinch of ground cumin
- Add a little chopped green pepper with the onion
- Finish with a squeeze of lemon
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 3 g | 5 g | 4 g | 4 g | 75 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
