Sukuma Wiki & Mrenda - Delicious No-Meat Kenyan Recipe | CulinaryCreationss

Ingredients

• 2 large bunches (about 1.5 lbs) collard greens: Look for fresh, vibrant green leaves. In US stores, a "bunch" typically means 8-10 large leaves.
• 1 medium yellow onion: Finely chopped.
• 3 cloves garlic: Minced.
• 2 medium tomatoes: Diced (about 1 cup). Roma tomatoes are great for their firm flesh and low water content. Alternatively, use a 14.5 oz can of diced tomatoes, drained.
• 2 tablespoons neutral oil: Such as vegetable, canola, or sunflower oil.
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric (or 1/2 teaspoon curry powder for a slightly different flavor profile)
• 1/2 cup vegetable bouillon or broth: If using bouillon cubes, dissolve one cube in 1/2 cup hot water. Look for low-sodium options in US grocery stores.
• 1 tablespoon fresh lemon juice: Adds brightness and cuts through any bitterness.
• Salt and freshly ground black pepper: To taste.
• Optional: 1 small green chili (e.g., serrano or jalapeño), deseeded and minced, for a touch of heat.
• Optional: A small handful of fresh mrenda (jute mallow) leaves, if available.