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| Servings |
servings
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Ingredients
- 1 pound kale
- 2 medium tomatoes about 1/2 pound
- 1 large white onion about 1 pound
- 1 tablespoon peanut oil
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- 1 1/2 teaspoons kosher salt
- freshly ground black pepper
- 1/2 cup water
- 1 lemon juiced, about 3 tablespoons
Ingredients
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Instructions
- Chop the kale into rough 1-inch pieces, including the ribs. Roughly chop the tomatoes. (If desired, reserve about 1/4 cup fresh tomato pieces for garnish.) Peel and dice the onion.
- Heat the oil in a large, deep pot, or a large wok. When it is hot, add the onion and cook for about 8 minutes over medium-high heat, stirring frequently. When the onion is getting soft, stir in the cumin, coriander, and turmeric. Stir in the tomatoes and cook for about 2 minutes.
- Add the greens one handful at a time, stirring constantly to coat them with the onions, oil, and spices. When they have all been added, sprinkle the salt and a generous amount of fresh pepper over them and stir.
- Pour in 1/2 cup water. Cover the pot and turn the heat down to medium. Cook for 5 to 10 minutes, or until the greens are tender to your taste.
- Remove the lid, turn off the heat, and toss the greens with the lemon juice. Serve hot, garnished with extra tomato, if desired.
Recipe Notes
Recipe from http://www.thekitchn.com/recipe-sukuma-wiki-braised-kale-with-tomatoes-recipes-from-the-kitchn--176045, retrieved Oct. 2012.