Collard greens quickly fried with onion, tomato and green chile, an everyday Kenyan side dish whose name means 'push the week' — a cheap, quick vegetable that stretches a meal to the next payday.
Soften the onion
Cook the sliced onion in the oil over medium heat until soft and translucent.
5 minAdd the tomato
Add the chopped tomato and chile, and cook until the tomato softens.
3 minAdd the greens
Add the sliced collard greens in batches, stirring to wilt them down.
Cook until tender
Cook, stirring occasionally, until the greens are tender but still bright green.
Season and serve
Season with salt to taste and serve hot alongside ugali.
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