Kenyan-Style Kale and Tomatoes

Kenyan-Style Kale and Tomatoes

Serves 4

In Kenya, this popular dish is eaten without utensils, with chapati (a variety of flatbread) or ugali (a type of cornmeal mush) used to scoop up bites instead. Inspired by Whole Planet Foundation® microcredit client recipes.

Ingredients: 
  • 2 teaspoons expeller-pressed canola oil
  • 1 yellow onion, chopped
  • 1 jalapeño, seeded and finely chopped (optional)
  • 3 ripe but firm tomatoes, chopped
  • 2 bunches kale or collard greens (about 1 pound total), ribs removed, leaves thinly sliced
  • 2 tablespoons lemon juice
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
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Method: 

Heat oil in a large pot over medium heat. Add onion and jalapeño (if using) and cook, stirring often, until softened and golden brown, 7 to 8 minutes. Add tomatoes and cook until collapsed and juicy, about 10 minutes more.

Add kale, 1/2 cup water, lemon juice, salt and pepper, toss once or twice, cover and simmer, stirring occasionally, until kale is tender, 10 to 15 minutes. Spoon into bowls and serve.

Nutritional Info: 
Per Serving:110 calories (30 from fat), 3.5g total fat, 0g saturated fat, 0mg cholesterol, 200mg sodium, 18g carbohydrate (4g dietary fiber, 4g sugar), 5g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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