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Kenyan-Style Braised Greens with Tomatoes

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Photo attribution: My Tu Duong

Ready In: 35 minutes

Serves: 8

This is a delicious way to get your leafy greens!

What you'll need

Measuring spoons

Measuring cups

Cutting board

Sharp knife

Stovetop

Large pot

Spatula or spoon

Ingredients

Serves 8

2 pounds Kale approximately 2 bunches or 2 pounds Collard Greens

1 tablespoon Vegetable Oil

1 Onion chopped

1 teaspoon Cumin

¹/₂ teaspoon Coriander Seed ground

¹/₂ teaspoon Turmeric ground

2 Tomatoes chopped

1 Green Chili Peppers seeds removed and diced (optional)

1 cup Water

1 teaspoon Salt

of Black Pepper to taste

2 tablespoons Lemon Juice (optional)

Directions

1.

Chop the greens into 1-inch strips, including the ribs.

2.

Heat oil in a large pot. Add onion and cook for 8 minutes over medium heat.

3.

Add cumin, coriander and turmeric. Add tomatoes and chile (if using). Stir and cook for 2 minutes.

4.

Add the greens, salt and pepper. Stir to combine.

5.

Add 1 cup water and bring to a boil. Turn heat to low and cover. Cook until greens are tender, about 15 minutes.

6.

Stir in lemon juice if desired. Serve hot.

Chef's Tips

This recipe would also be delicious with beet greens.
If desired, substitute 2 teaspoons curry powder for the ground spices.

Nutrition Facts

Serving Size 1.00 cup

Serving Per Container 8

Amount Per Serving
Calories 60
% Daily Value*
Total Fat 2 g		3%
	Saturated Fat <1 g	3%
Sodium 324 mg		14%
Total Carbohydrate 9 g		3%
	Dietary Fiber 3 g	11%
Protein 3 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Publication: Around the World at the Farmers' Market: Recipes from San Diego's African and Middle Eastern Community Cooks

Authors: Leahs Pantry

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