Kenyan · side

Sukuma Wiki (Braised Collard Greens)

Sukuma Wiki (Braised Collard Greens) reads citrus 5.9, sourness 5.5 and allium 4.7 on Palate's 0–10 flavor X-ray — a Kenyan side, about 39 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 3.9 / 10
• Sweet & Fruity — 3.0 / 10
• Sour & Bright — 7.6 / 10
• Bitter & Earthy — 3.6 / 10
• Rich & Fat — 3.5 / 10
• Aromatic & Spice — 5.0 / 10

The measured notes (of 18)

Citrus 5.9 · Sourness 5.5 · Allium 4.7 · Salinity 3.6 · Richness 3.4 · Earthy 3.4 · Umami 2.6 · Fruity 2.4 · Warm Spice 2.3 · Sweetness 2.1 · Bitterness 1.3 · Heat 0.8 · Floral 0.6

What's in it (11)

• collard greens — 600 g
• vegetable oil — 27 g
• onion — 150 g
• garlic — 9 g
• tomatoes — 250 g
• cumin — 5 g
• ground coriander — 3 g
• salt — 5 g
• ground black pepper — 1 g
• water — 125 g
• lemon juice — 15 g

Time & effort: about 39 min (38 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 33 kcal, 0.4 g protein, 2.5 g fat, 2.4 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Stack the collard leaves, roll them into a tight cigar and slice across into ribbons no wider than 5 mm. The name means stretch the week - this is the dish that makes a small amount of meat feed everyone, and the fine cut is what makes a cheap green feel generous.
2. Heat the oil in a wide pan over medium heat and cook the onion 6 minutes until soft and just beginning to colour.
3. Add the garlic, cumin and ground coriander and cook 1 minute, until fragrant.
4. Add the chopped tomatoes, salt and black pepper and cook 6 minutes over medium heat, until the tomatoes collapse and the mixture thickens.
5. Add the shredded greens a large handful at a time, turning each addition through the tomato until it wilts before adding the next, about 4 minutes in all.
6. Pour in the water or stock, cover, and braise over low heat for 12 to 15 minutes, until the greens are tender but still dark green. Take the lid off for the last 3 minutes to drive off any loose liquid.
7. Sharpen with lemon juice off the heat and serve with ugali.
8. Substitutions: beef stock can stand in for the water.

Dishes with a similar flavor shape

• Egyptian Lentil Soup (Shorbet Ads) — Egyptian
• Melitzanosalata — Greek
• Bissara (Fava Bean Soup) — Moroccan
• Harissa — Moroccan
• Ful Medames — Egyptian

Keep reading: what citrus, sourness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.