Sukuma Wiki is a beloved East African staple that transforms humble collard greens into a vibrant, comforting dish. This version elevates the traditional method by incorporating a zesty lemon sauce enriched with fresh plum tomatoes and a hint of heat from serrano chiles. The greens are blanched to retain their vivid color and tender-crisp texture, then tossed in a savory sauce that balances acidity with earthiness. It&# 226;ÂÂs a quick, nutritious side dish that pairs beautifully with stews, rice, or ugali. Perfect for weeknight dinners, this vegan-friendly recipe brings a burst of fresh flavor to your table without requiring hard-to-find ingredients.
Sukuma Wiki (Collard Greens In Lemon Sauce
Description
Sukuma Wiki is a beloved East African staple that transforms humble collard greens into a vibrant, comforting dish. This version elevates the traditional method by incorporating a zesty lemon sauce enriched with fresh plum tomatoes and a hint of heat from serrano chiles. The greens are blanched to retain their vivid color and tender-crisp texture, then tossed in a savory sauce that balances acidity with earthiness. It&# 226;ÂÂs a quick, nutritious side dish that pairs beautifully with stews, rice, or ugali. Perfect for weeknight dinners, this vegan-friendly recipe brings a burst of fresh flavor to your table without requiring hard-to-find ingredients.Ingredients
Directions
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Wash the collard greens thoroughly in lukewarm water, agitating well to remove grit, then lift them out and drain in a colander.
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Remove and discard the woody stems from the collard greens, then stack the leaves and slice them crosswise into 1/2-inch wide strips.
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Bring 1 cup of water to a boil in a large skillet, add the chopped collard greens, cover, and cook over medium heat, stirring often, until barely tender, about 10 minutes.
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Drain the blanched collard greens well and set aside.
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Heat vegetable oil in a large skillet over medium heat, add the chopped onion and minced serrano chile, and sauté until softened, about 5 minutes.
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Add the peeled and seeded plum tomatoes to the skillet and cook for 2 minutes.
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Stir the drained collard greens into the skillet with the onions and tomatoes.
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In a small bowl, whisk together the remaining 3/4 cup water, fresh lemon juice, all-purpose flour, and salt until smooth.
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Pour the lemon mixture into the skillet, reduce heat to low, and simmer, stirring frequently, until the sauce thickens and the raw flour taste is gone, about 3 minutes.
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Serve the Sukuma Wiki immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 157.9kcal
- % Daily Value *
- Total Fat 9.2g15%
- Saturated Fat 1.4g7%
- Cholesterol 0.0mg0%
- Sodium 73.9mg4%
- Total Carbohydrate 17.9g6%
- Dietary Fiber 9.2g37%
- Sugars 6.4g
- Protein 6.9g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a richer sauce, you can substitute the water in the lemon mixture with heavy cream or half-and-half, though this will make the dish non-vegan.
Sukuma Wiki is versatile and pairs well with beef or chicken stews. You can also add cooked meat directly to the greens for a heartier meal.
If you prefer milder flavor, omit the serrano chile or remove the seeds and membranes before mincing.
This dish is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water if needed.
