Sukomo Wiki

  • 1 – 1 ½ Lbs greens
  • 1 onion
  • 2 cloves garlic
  • 1 – 2 lbs tomatoes
  • 2- 3 Tbs. Olive oil

Sauté onions and garlic in olive oil until onions are translucent.  Add diced tomatoes and cook until they have released their moisture.  Add chopped greens and continue cooking until the greens are fully wilted and tender.  Serve over polenta.

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