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.
1 jalapeño pepper, 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
Heat oil in a large pot over medium heat. Add onion and jalapeño (if using) and cook, stirring often, until softened and onion is 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.
Per Serving:110 calories (30 from fat), 3.5g total fat, 200mg sodium, 18g carbohydrates, (4 g dietary fiber, 4g sugar), 5g protein.
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