Kenyan-Style Braised Greens with Tomatoes
Photo attribution: My Tu Duong
This is a delicious way to get your leafy greens!
What you'll need
Spatula or spoon
2 pounds Kale approximately 2 bunches or 2 pounds Collard Greens
1 tablespoon Vegetable Oil
1/2 teaspoon Coriander Seed ground
1/2 teaspoon Turmeric ground
1 Green Chili Peppers seeds removed and diced (optional)
2 tablespoons Lemon Juice (optional)
Chop the greens into 1-inch strips, including the ribs.
Heat oil in a large pot. Add onion and cook for 8 minutes over medium heat.
Add cumin, coriander and turmeric. Add tomatoes and chile (if using). Stir and cook for 2 minutes.
Add the greens, salt and pepper. Stir to combine.
Add 1 cup water and bring to a boil. Turn heat to low and cover. Cook until greens are tender, about 15 minutes.
Stir in lemon juice if desired. Serve hot.
- This recipe would also be delicious with beet greens.
- If desired, substitute 2 teaspoons curry powder for the ground spices.
|Amount Per Serving|
|% 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: