← Back to Search Results
African
Kenyan-Style Collard Greens in Lemon Sauce Recipe-10360

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Sukuma Wiki

While these lightly cooked greens in their pungent sauce are a traditional side dish to Spicy Matoke, you’ll probably enjoy them so much that you’ll want to serve them with more conventional all-American dishes too.

Yield: 4 to 6 servings

Ingredients

  • 2 pounds collard greens
  • 1¾ cups water
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 2 medium plum tomatoes, peeled, seeded, and chopped
  • 1 fresh hot chile pepper, such as serrano, seeded and minced
  • 2½ tablespoons fresh lemon juice
  • 1 tablespoon all-purpose flour
  • ½ teaspoon salt

Directions

1. In a large sink of lukewarm water, agitate the collard greens well to remove any hidden grit. Carefully lift the greens out of the water and transfer them to a colander, leaving the grit on the bottom of the sink. Repeat the procedure in a sink of fresh water. Remove and discard the woody stems. Stack the collard leaves a few at a time, and cut them crosswise into ½-inch-wide strips.

2. Bring 1 cup of the water to a boil in a large skillet. Add the collard greens, cover, and cook over medium heat, stirring often, until the greens are barely tender, about 10 minutes. Drain the greens well.

3. Heat the oil in a large skillet. Add the onion and chile pepper, and cook over medium heat, stirring often, until softened, about 5 minutes. Add the tomatoes and cook for 2 minutes. Stir in the drained greens.

4. In a medium bowl, whisk the remaining ¾ cup water with the lemon juice, flour, and salt until smooth. Stir this into the greens, reduce the heat to low, and simmer, stirring often, until the sauce has thickened and the flour flavor has cooked away, about 3 minutes. Serve immediately.


© 1991 Eric V. Copage
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 6.

107kcal (5%)
228mg (23%)
63mg (104%)
515mcg RAE (17%)
389mg
21mg
4g
3g
6g
13g
0mg (0%)
229mg (10%)
0g (2%)
5g (8%)
1mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-provence-cookbook The Provence Cookbook
by Patricia Wells
flavor Flavor
by Rocco DiSpirito
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
spice Spice
by Ana Sortun
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?