Sukuma wiki means to push or extend the week. It’s a flavorful mix of hearty greens with enough oomph and flavor to carry a meal, even if the budget for meat has run out.
- 2 tablespoons cooking oil
- 2 medium (or 1 large) red onions, finely diced
- 1 pound kale, shredded into thin strips, toughest bits of stems discarded
- Salt to taste
- 1 cup heavy cream (also called heavy whipping cream) or double cream (do not substitute with whole milk)
- 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!
- Category: Side
- Cuisine: Kenyan