Sukuma Wiki (Kenyan Sautéed Collard Greens With Tomatoes and Ginger)

https://www.seriouseats.com/sukuma-wiki-kenyan-sauteed-collard-greens-recipe-8637473

Serves 4

Ingredients

• 1 pound (450 g) collard greens (about 2 bunches), cut into ribbons
• 3 tablespoons (45 ml) extra-virgin olive oil or avocado oil
• 1/2 medium yellow onion (4 ounces; 115 g), thinly sliced
• 2 plum tomatoes (about 8 ounces; 225 g total), cored and diced
• 1 (1-inch) piece fresh peeled ginger (15 g), finely sliced into matchsticks
• Kosher Salt

Directions

1. In a large skillet or sauté pan, heat oil over medium-high heat until shimmering. Add sliced onion and cook until softened and lightly browned, about 5 minutes.
2. In a large skillet or sauté pan, heat oil over medium-high heat until shimmering. Add sliced onion and cook until softened and lightly browned, about 5 minutes. Add tomatoes and ginger and season lightly with salt. Cook, stirring often, until tomatoes have released most of their water, about 5 minutes.
3. Add collards to the pan and season with salt. Cook, lowering the heat as needed to avoid scorching, until collards have softened but retain a vibrant green color and slightly crunchy texture, 8 to 10 minutes. Or, if desired, cook until collards are fully softened and have darkened in color, 15 to 25 minutes total. Season with salt to taste. Serve.

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