• Oil or fat -- 3 tablespoons
  • Onion, chopped or minced -- 1
  • Kale or collard greens, destemmed and finely chopped -- 2 pounds
  • Tomatoes, chopped -- 2 cups
  • Water or stock -- 1 cup
  • Salt and pepper -- to taste


  1. Heat the oil or fat over medium-high flame in a large, heavy-bottomed pot. Add the onion and sauté until translucent. Add the greens in batches, sautéing each addition until wilted.
  2. Add the tomatoes, water or stock, salt and pepper. Bring to a boil, then reduce heat to low and simmer gently until tender, from 20 to 30 minutes.
  3. Adjust seasoning and serve with a little bit of the broth.


  • Add a chopped chili pepper or two with the onions if you like.
  • Some recipes call for thickening the dish with a flour-lemon juice mixture. Here's how: mix 2 tablespoons of flour well with the juice of 1 lemon and a little water. Stir into the greens after they have been simmering for about 10 minutes. Continue simmering for another 15 to 20 minutes until the dish is slightly thickened.
  • If you like, add some leftover meat for more flavor. Kenyans would most likely use goat or beef.

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