Kenyan braised collard greens (Sukuma wiki)

1. Wash the kale, cut out the thick central ribs, stack the leaves, roll them up tightly and slice into very thin strips.

2. Slice the onion into thin half rings, chop the garlic and dice the tomatoes.

3. Heat the oil in a wide frying pan and fry the onion for 4-5 minutes until golden, adding the garlic in the last minute.

4. Add the tomatoes and cook for 4-5 minutes until they break down into a sauce.

5. Stir in the kale strips, season with salt and pepper and cook uncovered, stirring often, for 5-7 minutes until wilted but still bright green.

6. Serve immediately with ugali and nyama choma or any stew.

Tip: Sukuma wiki means push the week in Swahili: a cheap, quick green side that helps Kenyan families stretch the budget until payday. Don't overcook it, the kale should stay crunchy and green. Instead of kale, collard greens, chard or spinach work too.