"I grew up in North Carolina, and a lot of the foods that we ate as kids, like okra and collard greens, are really African in origin," says Hubert Des Marais. The collard dish here is called sukuma wiki ("to push the week") in Swahili, because Kenyans commonly eat it to stretch more expensive ingredients, like meat.
More Greens Recipes
1/4 cup extra-virgin olive oil
6 large garlic cloves, thinly sliced
1 medium onion, cut into 1/2-inch dice
1 jalapeño, halved lengthwise
4 medium tomatoes, chopped
2 pounds collard greens, stems discarded and leaves finely shredded
3 bay leaves
2 thyme sprigs
Salt and freshly ground pepper
How to Make It
In a large enameled, cast-iron casserole, heat the olive oil. Add the garlic, onion and jalapeño and cook over moderately high heat, stirring occasionally, until softened, about 3 minutes. Stir in the tomatoes, collards, bay leaves and thyme sprigs. Cover and cook over moderately low heat, stirring occasionally, until the collards are tender, about 20 minutes. Discard the jalapeño, bay leaves and thyme sprigs. Season the collards with salt and pepper and serve.
The collards can be refrigerated overnight. Reheat gently.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.