Greens are a staple in Kenyan cooking and in most East African cooking in general. These well-seasoned greens are similar to collards, which are popular in the American South with their fragrant potlikker, and are a reminder of the undeniably deep threads that tie together African and African American cooking. Sukuma wiki means “to stretch the week”—in other words, using these greens, which are affordable and readily available, can help stretch any meal a bit further. Serve this dish with rice for a traditional, healthy, and completely vegan meal.
Makes 4 servings

In honor of the Barefoot Contessa’s birthday, we have a present for you! We dipped into the Radio Cherry Bombe archive for this funny and insightful interview with Ina from the 2015 Jubilee conference in New York. Author and activist Julia Turshen talks to the food world icon about luck, dinner party advice, and what she looks for in members of Team Ina. “You can teach people about cheese,” she says. “But you can’t teach them how to be happy.” Tune in for more Ina wisdom! And be sure to check out her new book, Cook Like a Pro: Recipes & Tips for Home Cooks.