4 Serves
99 Mins
Wash and finely chop the collard greens. Peel and dice the onion and mince the garlic.
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ItalianVitamin K
502 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
342 µg / 400 µgCalcium
288 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
111 mg / 420 mgPhosphorus
279 mg / 1,250 mgPotassium
540 mg / 4,700 mgSodium
1176 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
42 µg / 55 µgFiber
12 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
90 gAlcohol
0 g
In a large pot, heat the cooking oil over medium heat. Add the onions and garlic, sautéing until softened.
Add the chopped collard greens to the pot, season with salt and pepper, and cook until tender, adding a splash of water if necessary.
In a separate heavy-bottomed pot, bring water to a boil. Gradually whisk in the cornmeal, stirring constantly to prevent lumps, until it forms a thick, smooth dough.
Cover the ugali and let it steam on low heat for a few minutes to finish cooking. Serve the hot ugali alongside the prepared sukuma wiki.
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Nigerian