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Kenyan-Style Kale and Tomatoes

Serves 4
Time 35 min
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 canola oil
  • 1 yellow onion chopped
  • 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
Method

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.

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.
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  • 2 teaspoons canola oil
  • 1 yellow onion chopped
  • 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