Sukuma Wiki: Kenyan Braised Sweet Potatoes and Collard Greens

The husband has been cooking up a storm while he's on his own in the wild midwest. Recently, he adapted a recipe from our Kansas produce box for Sukuma Wiki, a common Kenyan dish of braised collard greens. In Swahili, sukuma wiki literally means "stretch the week," and this dish is surprisingly filling (in addition to being deeply delicious).

And, when we each cook it in our respective kitchens for a Skype dinner date, it can stretch the week from here to Kansas City.

Ingredients
Olive oil
1 medium to large red onion, chopped
1 jalapeno, minced
1 large Japanese sweet potato (about 12 oz.), peeled and diced
1 bunch collard greens, lower half of the stems removed, coarsely chopped
1/4 tsp kosher salt
1 clove garlic, chopped
1 to 1 1/2 cups diced Roma tomatoes
Dash or six ground cumin
Scant 1/4 tsp turmeric
1 cup veggie broth
Freshly ground white pepper to taste

Heat a deep saute pan (one that has a lid) over medium heat. When hot, add a generous glug of olive oil. Add the onion and saute, stirring, until it turns translucent, then add the jalapeno and saute a couple minutes more.

Stir in the sweet potato and continue to saute, stirring occasionally, until golden brown in places. Next, add collard greens by the handful, stirring to coat. Sprinkle in the salt, and continue to cook for another 5-7 minutes, stirring from time to time.

Add the garlic, tomatoes, cumin, turmeric, and broth. Stir, cover, and reduce the heat to low or medium-low (you want to end up with a strong simmer). Cook for 40 minutes, stirring every 10-15, until the collard greens are very tender and the kitchen smells amazing.

Adjust seasonings to taste, top with freshly ground white pepper, and serve warm.

Serves 2-4.