Sukuma Wiki or West African Greens (adapted from in Bibi's Kitchen)
2 tablespoon of extra virgin olive oil
1 large yellow onion, finely diced
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground tumeric
2 large tomatoes, coarsly chopped OR pint of grape tomatoes sliced in half
1 large carrot sliced
1 pound of dark leafy greens (kale, collards, chard, etc.) tough stems discarded and leaves coarsly chopped
kosher salt
½ cup of water
the juice of one lemon
large bunch of cilantro - chopped
Heat a medium to large enambled cast iron pot or other heavy dutch oven over medium heat. Add the oil and allow to warm then add onion, carrots, cumin, coriander and tumeric. Cook, stirring occasionally until the onion softens, about 5 minutes. Add the tomatoes, greens, a large pinch of salt and the water. Allow greens to cook down for a couple minutes (you may need to add in two batches depending on the size of your pot) then cover and simmer for 10-15 minutes. Turn off the heat and stir in the lemon juice and the cilantro. Add more salt to taste if needed. ENJOY!
