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

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.
 

Explore Cookbooks on Cookstr

the-bread-bible The Bread Bible
by Rose Levy Beranbaum
flavor Flavor
by Rocco DiSpirito
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
martin-yans-china Martin Yan's China
by Martin Yan
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
cooking-for-friends Cooking for Friends
by Gordon Ramsay
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
raos-cookbook Rao's Cookbook
by Frank Pellegrino
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
big-fat-cookies Big Fat Cookies
by Elinor Klivans
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
Already a member? Click here to Log In
close

Sign up to 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 Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?