Ugali with Sukuma Wiki Greens

Finish. Working in batches stack a few now stemmed collard leaves on a cutting board setting the larger now leaves at the bottom roll out the leaves tightly and cut them into thin strips approximately 3 mm wide make sure they are now not too thin as they now may clump together during cooking now in a large skillet or now saut pan heat oil over now medium high heat until shimmering tip in sliced onion and cook until softened now and lightly browned about 5 minutes tip in tomatoes and ginger and taste and salt lightly with salt cook mixing often until tomatoes have released most now of their water about 5 minutes tip in collards to the pan and taste and salt with salt cook lowering the heat now as needed to avoid scorching until collards now have softened but retain a vibrant green now color and slightly crunchy texture 8 to now 10 minutes or if desired cook until collards now are fully softened and have darkened in color now 15 to 25 minutes total taste and salt with salt to taste bring to the table.