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Shredded collard greens sautéed with onion and tomato — the everyday side that goes with ugali.
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The name means 'push the week' in Swahili, reflecting its role as an affordable green that stretches a household's food budget through to payday. It appears alongside ugali at nearly every meal.
Remove the tough stems from the kale and slice into thin strips. Thinly slice the onion and roughly chop the tomato.
Heat oil in a pan and sauté the onion until translucent.
Add the tomato and cook until it breaks down.
Add the kale and cook until wilted.
Season with salt and black pepper to finish.