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.
Makes
Serving size
Ingredients
1 cup water
1 jalapeño pepper (or hot sauce to taste)
½ teaspoon salt
2 teaspoons pepper, freshly grounded
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)
Instructions
- Add to pot water, chili pepper, salt, pepper and 1 tablespoon of the olive oil.
- 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.
- 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.
- Season to taste.
- Serve with a sprinkle of chopped peanuts on each serving. Enjoy!
Cooking Tip
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.
Recipe contributed by FamilyCook Productions
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