Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 2 tablespoons vegetable oil
• 2 medium red onions, thinly sliced
• 2 tomatoes, chopped
• 1 lb kale (or collard greens), stems removed and leaves shredded
• 1/2 teaspoon fine salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 cup double (heavy) cream

Method

1. Heat the oil in a large wide pan or pot over medium heat. Add the onions and cook for 5 to 6 minutes, stirring, until soft and starting to color at the edges.
2. Add the chopped tomatoes with the salt and pepper and cook for 3 to 4 minutes, stirring, until they soften and form a rough sauce.
3. Add the shredded kale a handful at a time, stirring each addition until it wilts down before adding more.
4. Cover and cook over low heat for 8 to 10 minutes, stirring once or twice, until the greens are tender but still green. If the pan is dry, add a splash of water.
5. Pour in the cream, stir through, and simmer uncovered for 3 to 4 minutes until the cream thickens slightly and coats the greens.
6. Taste and adjust the salt, then serve hot as a side, traditionally with ugali.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).