>>13388658Sukuma Wiki
What makes this different from American southern greens is they're not boiled in lots of liquid, but simmered in minimal liquid. They always taste better the second day after the greens have had time to really absorb all the flavors, so it's better to make a day ahead and store in the fridge. It also freezes well if you want to make a double batch. Kenyans don't add curry powder, but Ugandans do. The most important spice is Mchuzi mix.
Ingredients:
1 tbsp olive oil
1lb ground beef (85% lean)
1 medium onion, diced
1/2 tsp curry powder (optional)
1 14.5oz can of crushed tomatoes
2 bunches of collard greens
1 tbsp Royco Mchuzi Mix spicy beef flavor
1 cup cold/room temperature water
Directions:
1. Remove stems from greens and wash to remove any dirt/sand/grit. Chiffonade clean leaves into 1/4in strips.
2. Heat large pot over medium high heat, add oil and ground beef. Cook ground beef until browned nicely, 5-10 minutes.
3. Add onion and curry powder (optional) to pot and stir well to mix. Continue cooking until onions have softened, another 5 minutes.
4. Add diced tomatoes to pot, and add greens in batches until they've wilted enough to all fit. Stir well to mix.
5. Reduce heat to medium and cover. Simmer for 45-60 minutes, checking every 5 minutes to stir and ensure greens don't stick to the bottom of the pot. There should be enough liquid in the tomatoes and greens, do not add any additional liquid. If greens are tough, cook longer than 45 minutes until tender.
6. Prepare mchuzi mix according to directions on container, by mixing with a cup of cold water before adding to pot. Stir well to prevent scorching, and cook another 5 minutes. Taste test and add more mchuzi if greens are too bitter.
