Sukuma Wiki (Greens with Tomatoes)

Recipe from In Bibi’s Kitchen by Hawa Hassan with Julia Turshen
Servings: 4

This recipe is from Kenya, where greens are a culinary staple. Sukuma wiki means “to stretch the week” as greens, which are affordable and readily available, can help stretch any meal a bit further. Serve this dish with rice and your protein of choice.

2 tablespoons canola oil
1 large yellow onion, finely diced
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground turmeric
2 large tomatoes, coarsely chopped
1 pound kale and/or collards (or any dark leafy greens), tough stems discarded, coarsely chopped
Kosher salt
½ cup water
2 tablespoons freshly squeezed lemon juice

Warm the oil in a large Dutch oven or other heavy pot set over medium heat. Add the onion, cumin, coriander, and turmeric, and cook, stirring, until the onion begins to soften, about 5 minutes. Add the tomatoes, greens, a large pinch of salt, and water. Stir everything well to combine, cover, and simmer, until the greens are very tender and soft, about 15 minutes. Turn off the heat, stir in the lemon juice, season the greens to taste with salt, and serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a heavy pot set over low heat (stir while you heat).