Sukuma wiki, Swahili for "stretch the week," is a ubiquitous Kenyan dish. Nutritious and tasty, it is a way of "stretching" out kitchen resources. Served alone or with a side dish of fish or Kenyan Ugali. In Kenya, the plant traditionally used is a tall-growing cabbage variety elsewhere known as "walking stick cabbage" for the tall woody stalk it produces.
Some of the health benefits of Sukuma wiki, Kenyan Style Sauteed Greens, are high protein, calcium and iron, a variety of other essential vitamins and minerals, it's extremely nutrient rich, plus it's antioxidant health benefits. The darker the leafy greens, the healthier it is for you! So, here's the recipe I used for Sukuma wiki along with some pictures I took during the preparation and cooking process.
Ingredients:
2 Tablespoons Virgin Coconut Oil
1 Large Sweet Onion chopped
1 Tomatoe diced
A large handful each of Kale, Spinach, Swiss Chard, Collard Greens, chopped
1/4 Teaspoon of Himalayan Crystal Salt
1/4 cup of Coconut Milk/Cream
Add coconut oil to medium hot pan and sautee onions for about 5 minutes . Add diced tomatoe and sautee for a few more minutes. Add leafy greens, 1/4 cup of water, salt and sautee while occassionaly stirring, for about another 5 minutes, or until tender. Dish into two bowls and top with a splash of the coconut milk.
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