Prep time: 10 minutes | Cooking time: 25 minutes | Servings: 8
Ingredients
- 2 pounds Kale approximately 2 bunches or 2 pounds
- 1 tablespoon Vegetable Oil
- 1 Onion (chopped)
- 1 teaspoon ground Cumin
- 1/2 teaspoon ground Coriander
- 1/2 teaspoon ground Turmeric
- 2 Tomatoes (chopped)
- 1 Green Chili Pepper (seeds removed and diced, optional)
- 1 cup Water
- 1 teaspoon Salt
- Black Pepper to taste
- 2 tablespoons Lemon Juice (optional)
Live Well Tips
- These greens are a riff on sukuma wiki, a dish enjoyed in many parts of East Africa.
- Greens are a good source of vitamin C, E, K and iron.
- Use any hearty greens that are available, like beet greens.
- Substitute all ground spices with 2 teaspoons of curry powder.
Directions
- Wash hands with soap and water.
- Chop the greens into 1-inch strips, including ribs.
- Heat oil in large pot. Add onion and cook for 8 minutes over medium heat.
- Add cumin, coriander and turmeric. Add tomatoes and chili (if using). Stir and cook for 2 minutes.
- Add the greens, salt and pepper. Stir to combine.
- Add 1 cup water and bring to a boil. Turn heat to low and cover. Cook until greens are tender, about 15 minutes.
- Stir in lemon juice if using. Serve hot.
Cook Together! Making Recipe with Kids
These greens are perfect to serve with any starch like rice or pasta. Full of vegetables and flavor, this dish brightens up any meal!
Easy Tasks
- Gather ingredients and equipment.
- Wash fresh foods, drain, and pat dry.
Intermediate Tasks
- Measure and all ingredients
- Juice lemons
Difficult Tasks
- Chop all veggies
- Add to pot and stir
Nutrition Facts
Serving size 1 cup: Calories–60; Protein–3g; Carbohydrate–9g; Total Fat–2g; Saturated Fat–<1g; Fiber–3g; Sodium–324mg
Around the World at the Farmer’s Market: Recipes from San Diego’s African and Middle Eastern Community Cooks