Spicy Kenyan Greens

This recipe can be a full meal when paired with rice or quinoa or as a side vegetable accompanying barbecue in the summer or roast meat or fish in the winter.

Serving size

1 cup

Makes

6

Ingredients

1 cup water

1 jalapeño pepper (or hot sauce to taste)

½ teaspoon salt

2 teaspoons pepper, freshly ground

2 tablespoons olive oil

1 pound fresh greens collards, chopped

1 (10 ounces) package of frozen turnip greens, chopped

2 tablespoons butter

3 medium tomatoes, chopped

1 large yellow onion, chopped

1 can coconut milk

4 teaspoons dry roasted peanuts for garnish (optional)

Nutrition Info

Makes:Serving size: 1 cup

Calories

284

Fat

26 g

Saturated Fat

16 g

Cholesterol

10 mg

Carbohydrates

12 g

Sugar

2 g

Fiber

6 g

Protein

6 g

Sodium

227 mg

Calcium

255 mg

Phosphorus

123 mg

Potassium

582 mg

Instructions

  1. Add to pot water, chili pepper, salt, pepper and 1 tablespoon of the olive oil.
  2. Heat over medium flame and add all chopped greens when the mixture comes to a boil. Cook the greens for 3 minutes. Drain and cool.
  3. Heat remaining tablespoon of olive oil and butter in a skillet over medium heat. Add the cooked greens, and the chopped tomatoes, onions, and coconut milk. Cook 3-5 minutes, until flavors melded.
  4. Season to taste.
  5. Serve with a sprinkle of chopped peanuts on each serving. Enjoy!

 

Recipe contributed by FamilyCook Productions

This is a great recipe to make with wilted greens that you don’t want to throw away, but you didn’t have a chance to cook. You can substitute a small can of chopped tomatoes for the fresh ones as well.

To ensure your collards are well washed, fill a large bowl with water and swish the greens in it to remove any dirt. Next, pull out the leaves from their stem and drain the water. Repeat this process 3-4 times to clean well.

For easier cutting, remove all thick stems and stack washed leaves on top of each other. Cut them in halves or thirds.