Sukuma Wiki

Method5 steps

1. 1

   Step 1: Peel and slice both red onions (2 medium). Heat all two tablespoons oil in a large skillet or pot over medium heat until shimmering. Add all the sliced onions and cook, stirring occasionally, for five to seven minutes until softened.

   Soften red onions · 7 minUses 2 tbsp cooking oil · 2 medium red onions

2. 2

   Step 2: Wash the kale (1 lb) thoroughly, drain it and strip away any tough stalks. Shred all the leaves and mix them into the softened onions. Reduce the heat to medium-low, cover and cook for five minutes so the kale wilts in its own moisture.

   Wilt covered kale · 5 minUses All cooked onions and their oil · 1 lb kale

3. 3

   Step 3: Remove the lid after the five-minute covered stage. Salt the kale-onion mixture to taste and stir in the full cup double cream (1 cup). Cook gently, uncovered, for another five minutes, stirring occasionally.

   Gently cook kale in cream · 5 minUses All the cooked kale-onion pan · Salt to taste · 1 cup double cream

4. 4

   Step 4: Check that the kale is tender and the cream has thickened slightly to coat it. If needed, continue gently cooking uncovered until that texture is reached, stirring to prevent sticking.

   Uses All creamed kale and onions

5. 5

   Step 5: Serve the hot creamed kale and onions as a side dish, portioning as needed alongside your chosen meal.

   Uses All the finished creamed kale