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Kenyan-Style Braised Greens with Tomatoes

Photo attribution: My Tu Duong
Ready In: 35 minutes
Serves: 8
Dairy-freeGluten-freeLow Added SugarVeganVegetarian
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
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 g3%
Saturated Fat <1 g3%
Sodium 324 mg14%
Total Carbohydrate 9 g3%
Dietary Fiber 3 g11%
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: