Sukuma wiki (collard greens in lemon sauce)
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Sukuma wiki (collard greens in lemon sauce)
  Sauces    Greens    Lemon  
Last updated 6/12/2012 1:25:28 AM. Recipe ID 59416. Report a problem with this recipe.
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      Title: Sukuma wiki (collard greens in lemon sauce)
 Categories: Other sauce
      Yield: 4 Servings
 
      2 lb Collard greens
  1 3/4 c  Water
      2 tb Vegetable oil
      1 md Onion -- chopped
      2 md Plum tomatoes -- peel, seed,
           Chop
      1    Serrano chile -- seeded and
           Minced
  2 1/2 tb Fresh lemon juice
      1 tb All-purpose flour
    1/2 ts Salt
 
  In a large sink of lukewarm, agitate the collard greens well to
  remove any hidden grit.  Carefully lift the greens out of the water
  and transfer them to a colander, leaving the grit on the bottom of
  the sink. Repeat the
  
  procedure in a sink of fresh water.  Remove and discard the woody
  stems. Stack the collard leaves a few at a time, and cut them
  crosswise into 1/2-inch wide strips.
  
  Bring 1 cup of the water to a boil in a large skillet. Add the collard
  greens, cover, and cook over medium heat, stirring often, until the
  greens are barely tender, about 10 minutes. Drain the greens well.
  
  Heat the oil in a large skillet.  Add the onion and chile pepper and
  cook over medium heat, stirring often, until softened, about 5
  minutes. Add the tomatoes and cook for 2 minutes.  Stir in the
  drained greens.
  
  In a medium bowl, whisk the remaining 3/4 cup water with the lemon
  juice, flour and salt until smooth. Stir this into the greens, reduce
  the heat to low, and simmer, stirring often, until the sauce has
  thickened and the flour flavor has cooked away, about 3 minutes.
  Serve immediately.
  
  "There are many ways of making this very simple dish," says Maggie
  Marenga. "You can use just onions or just tomatoes. You can use heavy
  cream or half-and-half instead of the water in the lemon sauce. It's
  great with beef or chicken stew.  Some people even put beef or
  chicken in their Sukuma Wiki.  In Kenya, it is eaten on an almost
  daily basis."
  
  >From KWANZAA: An African-American Celebration of Culture and Cooking
  by Eric V. Copage.
  
  Uploaded by Nan Blanchard; 73540,700
  
  mrarchway@aol.com
  
  




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Recipe ID 59416 (Apr 03, 2005)

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