Ingredients:
1 Serrano or Jalapeno pepper, chopped
2 teaspoons salt
2 teaspoons freshly grounded black pepper
2 tablespoons olive oil
1 pound fresh collard, mustard or turnip greens, chopped
OR
1 bag / 10 ounces frozen chopped greens, thawed
1 pound fresh spinach, chopped
OR
1 bag / 10 ounces frozen chopped spinach, thawed & squeezed dry
2 tablespoons butter
3 large tomatoes, cubed
1 large yellow onion, peeled & chopped
1 cup canned unsweeten coconut milk
4 teaspoons dry roasted peanuts, chopped (optional)

Serves 6

Fill a large pot half-full with water. Add the chile pepper, salt, black pepper, and 1 tablespoon of the olive oil. Bring to a boil over high heat. Add the greens and spinach. Reduce the heat to low and cook for 20 minutes, stirring occasionally.

Heat the remaining 1 tablespoon oil and the butter in a large skillet over medium heat. Add the greens and spinach, tomatoes, onions, and milk and simmer for 10 minutes, stirring occasionally. Taste the greens for tenderness and seasoning. Cook for an additional 10 minutes and add more seasoning, if needed. Sprinkle with the peanuts, if desired.

Note: This will go very well with the ugali and it is a true stable in the Kenyan kitchen!

Source: Kenya Travel Ideas