Kenyan "Sukuma Wiki" With Collard Greens

Isn't the name catchy? The Swahili phrase "Sukuma Wiki" translates to "push the week" -- what's really being pushed is the family food budget. What a cool name for a terrific dish!

After getting bored of eating Collards in the same way, which is the "sauteed way", I decided it was time for me to try something new. Upon googling I came across this dish here, a couple of years ago...According to the Congo Cookbook, any leftover meat/ground meat/fish/finely cut veggies can be introduced to add body. I like it best with ground meat in it and usually have it with Paratha or any flatbread. Ahh, what a tasty,filling and a versatile side-dish, not to mention healthy!!

Ingredients:

• 7 Cups Finely-cut  and firmly-packed Collard Greens
• 1-1/2 Cups Ground Meat of Choice (Chicken/Turkey/Pork/Beef, I used "Lean Ground Turkey")
• 3 Roma Tomatoes, finely chopped
• 1 Large Yellow Onion, finely chopped
• 3-4 Cloves Garlic, finely chopped
• 2-3 Tbsp Olive Oil
• 1-1/2 Tbsp Coriander Powder
• 1 Tsp Cracked Black Pepper or more
• 1/2 Tsp Turmeric Powder
• Salt for Taste
  

Procedure:

• Clean the Collards in several changes of water. Drain on paper towels and cut it into thin strips. Set aside 7 firmly packed cups of cut collards and save the rest.

• In a pan, heat 3 Tbsp Olive oil and add the chopped onions plus the garlic.Fry till the onions are browned.

• Add the ground meat to the pan. Mash, stir and turn until the meat gets broken-up. Keep going until the pink meat turns to brown. (Takes about 4-5 minutes for the meat to brown).

• Add the chopped tomatoes, coriander powder, turmeric powder and cracked black pepper.

• Sprinkle salt along with 2-3 tbsp of water, stir to incorporate and lid the pan.Cook for 7-8 minutes on medium flame.

• Add the Collards and cook for 5 more minutes. Add more salt and pepper if needed and switch off the stove.

• Serve warm with any flat-bread of choice or white/brown rice.

Makes 4-5 medium servings.

Enjoy!