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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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You can also add left over cooked meat, if you want to. Eat with Ugali (listed seperately) for a real Kenyan meal. I got this recipe from , so many thanks to them. Ingredients:
2 lbs kale or 2 lbs collard greens or 2 lbs spinach, chopped |
2 tablespoons flour |
1 lemon, juice of |
oil (for frying) |
1 onion, chopped |
2 -3 tomatoes, chopped |
1 chili pepper, chopped (optional) |
salt |
cayenne pepper or red pepper |
Directions:
1. Bring two cups of water to a boil in a large pot. Put greens in pot. Cover and steam until greens are nearly tender.
2. While greens are cooking: combine flour, lemon juice, and a few spoonfuls of water in a small bowl or cup. Stir vigorously until mixture is smooth.
3. Remove greens from heat and drain.
4. Heat oil in a separate pan. Saute the onion, tomatoes, and hot pepper together.
5. Add spices to taste.
6. Add flour-lemon juice mixture and stir until smooth.
7. Reduce heat. Add drained greens. Cover and simmer over low heat until greens are fully tender and sauce is thickened.
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