SUKUMA WIKI (COLLARD GREENS IN LEMON SAUCE)

      Title: SUKUMA WIKI (COLLARD GREENS IN LEMON SAUCE)
  Categories: Other sauce
       Yield: 4 Servings
  
       2 lb Collard greens
   1 3/4 c  Water
       2 tb Vegetable oil
       1 md Onion -- chopped
       2 md Plum tomatoes -- peel, seed,
            Chop
       1    Serrano chile -- seeded and
            Minced
   2 1/2 tb Fresh lemon juice
       1 tb All-purpose flour
     1/2 ts Salt
  
   In a large sink of lukewarm, agitate the collard greens well to
   remove any hidden grit.  Carefully lift the greens out of the water
   and transfer them to a colander, leaving the grit on the bottom of
   the sink. Repeat the
   
   procedure in a sink of fresh water.  Remove and discard the woody
   stems. Stack the collard leaves a few at a time, and cut them
   crosswise into 1/2-inch wide strips.
   
   Bring 1 cup of the water to a boil in a large skillet. Add the collard
   greens, cover, and cook over medium heat, stirring often, until the
   greens are barely tender, about 10 minutes. Drain the greens well.
   
   Heat the oil in a large skillet.  Add the onion and chile pepper and
   cook over medium heat, stirring often, until softened, about 5
   minutes. Add the tomatoes and cook for 2 minutes.  Stir in the
   drained greens.
   
   In a medium bowl, whisk the remaining 3/4 cup water with the lemon
   juice, flour and salt until smooth. Stir this into the greens, reduce
   the heat to low, and simmer, stirring often, until the sauce has
   thickened and the flour flavor has cooked away, about 3 minutes.
   Serve immediately.
   
   "There are many ways of making this very simple dish," says Maggie
   Marenga. "You can use just onions or just tomatoes. You can use heavy
   cream or half-and-half instead of the water in the lemon sauce. It's
   great with beef or chicken stew.  Some people even put beef or
   chicken in their Sukuma Wiki.  In Kenya, it is eaten on an almost
   daily basis."
   
   >From KWANZAA: An African-American Celebration of Culture and Cooking
   by Eric V. Copage.
   
   Uploaded by Nan Blanchard; 73540,700
   
   mrarchway@aol.com
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