A vegetarian dish from the Kenyan kitchen.
Ingredients
- 2 tablespoons Oil
- 2 medium Red Onions
- 1 lb Kale
- Dash Salt
- 1 cup Double Cream
Method
- Heat the 2 tablespoons of oil in a large skillet or pot over medium heat until shimmering. Add the onions and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the shredded kale to the onions and mix well. Turn the heat to medium-low, cover and cook for 5 minutes. After 5 minutes, remove the lid, add salt to taste, and stir in the cream. Continue cooking for another 5 minutes, uncovered, stirring occasionally. The cream will thicken slightly, making for a deliciously rich creamed kale and onions. Yumm! Serve it up with your favorite Kenyan stew, and a side of ugali!
Source
This recipe is adapted from TheMealDB (id 53113), a free community-curated recipe API. Original listing: themealdb.com.
A walkthrough video is available at https://www.youtube.com/watch?v=02hHtPDAxOs.
Original source noted by the contributor: https://tasteoftheplace.com/sukuma-wiki/.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
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