Sukuma wiki is a leafy green plant grown in East Africa. Similar to spinach, collard greens, and kale, sukuma wiki is rich in vitamins and minerals. In Swahili "sukuma wiki" literally means push week, which is appropriate as the plant is cheap, grows quickly, and quite literally pushes the week along.

I have a suspicion that "collard greens" is the same plant as sukuma, so if you are trying this recipe from somewhere outside of East Africa feel free to use them as a subsititute.

You will need:

• - 10 cups diced sukuma/collard greens (cups? hahah... "20 large leaves"...?)
• - 1 cup of diced onions
• - 1 cup of diced tomatoes
• - 2 diced garlic cloves
• - 1/2 cup diced bell pepper
• - 1/4 cup vegtable oil (enough to saute onions...?)
• - 3/4 cup of water
• - 2 tsp salt
• - 3 tsp black pepper
• - 1 tsp cumin powder
• - 1 or 2 diced serano peppers (optional, to taste)

Preparation:

• 1. On low heat in large pot, saute onions and garlic in oil until translucent.
• 2. Add tomatoes, bell pepper, and water. Stir and allow to simmer for a minute or so.
• 3. Add salt, pepper, and cumin. Stir slightly until mixed in.
• 4. Add sukuma slowly, two cups at a time, mixing well.
• 5. Cover the pot allowing the sukuma to steam/simmer.
• 6. Stir every minute or so. Sukuma should be reducing in size, making it more easy to stir.
• 7. There is no step seven. Eat it whenever you are ready!