Kenyan-Style Kale and Tomatoes
4

Serves 4

In Kenya, this popular dish is eaten without utensils, with chapati (a variety of flatbread) or ugali (a type of cornmeal mush) used to scoop up bites instead. This recipe was inspired by a Whole Planet Foundation microcredit client.

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    Ingredients: 
    • 2 teaspoons canola oil
    • 1 yellow onion, chopped
    • 1 jalapeño, stemmed, seeded and finely chopped (optional)
    • 3 ripe but firm tomatoes, cored and chopped
    • 2 bunches kale or collard greens (about 1 pound total), ribs removed, leaves thinly sliced
    • 1/2 cup water
    • 2 tablespoons lemon juice
    • 1/4 teaspoon sea salt
    • 1/4 teaspoon freshly ground black pepper
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    Method: 

    Heat oil in a large pot over medium heat. Add onion and jalapeño (if using) and cook, stirring often, until softened and golden brown, 7 to 8 minutes. Add tomatoes and cook until collapsed and juicy, about 10 minutes more.

    Add kale, water, lemon juice, salt and pepper, toss once or twice, cover and simmer, stirring occasionally, until kale is tender and flavors have come together, 10 to 15 minutes. Spoon into bowls and serve.

    Nutritional Info: 
    Per Serving:110 calories (30 from fat), 3.5g total fat, 0g saturated fat, 0mg cholesterol, 200mg sodium, 18g carbohydrate (4g dietary fiber, 4g sugar), 5g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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