Before my lovely and friendly neighbors moved out, they had me over for dinner and served collard greens. The husband, who cooked, told me that it was a traditional recipe from Kenya, but that the spice/spice mix he used was one available at a couple markets around town – available in either powder or a cube.
The resulting greens were smooth and velvety and tasty.
After he left, I tried making it myself with a cube of bouillon from Nigeria hoping that was the seasoning he meant. It was close, but not quite right and too salty.
Last night I tried again, and got something that tastes spot on perfect – Woo!
Kenyan Collard Greens (a version of Sukuma Wiki)
start some nice white rice to cooking (you know whether you like a lot of rice or a little)
(Optional step – his wife was a vegetarian, but he told me meat was traditional – any kind of meat) Cut up two slices of bacon into 1/2 inch strips and scatter them in a pan. Start to cook them.
Dice small on medium onion and add to pan once the bacon is fully cooked and almost crisp. Add garlic when the onion is mostly cooked and you are almost ready to add the other ingredients.
Wash carefully 5-7 leaves. Shake them off, but don’t try to get them perfectly dry. Fold in half and cut out the spine. Slice lengthwise into two or three strips depending on the size of the leaf. Stack the strips. Now cut widthwise into narrow ribbons. Add the ribbons to the pan.
Season with two healthy dashes of 5 spice powder and half a bouillon cube crumbled.
Peel and dice one tomato and add.
Serve over rice.
ETA (11/12/2010): I just found another blogger who discovered this recipe – The Noshery makes Sukuma Wiki