Sukuma Wiki
African-Style Greens in
Lemon Gravy
- 2 c. vegetable stock
- 1 pound greens (kale, collards, spinach, or a mixture)
- 1 onion, chopped
- 1 T minced garlic
- 1 15 oz can diced tomatoes
- ¼ t. cayenne pepper
- 1 t. cumin
- 1 t. garam masala or curry powder
- 2 T all-purpose flour
- Juice of 1 lemon
Combine the greens and stock in a large pot. Bring to a boil, reduce heat, cover, and cook until greens are tender and bitterness is diminished, about 25 minutes. Remove greens from heat.
In a separate pan, sauté the onion and garlic until onion begins to color. Add tomatoes and spices and cook for another minute or two.
In a small bowl, whisk together the lemon juice and flour with about ¼ c. of cooking liquid from the greens. Add this to the onion-tomato mixture and cook, stirring, until the sauce thickens. Add the greens and stir to combine.
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