Scale

1 kale bunch, chopped after removing any tough stems
3 medium heirloom tomatoes, chopped
2 teaspoon minced garlic
1 large white onion, chopped
2 or more tablespoons shortening (Kenyan preferred), Chicken fat (TFD preferred) or canola oil
1 teaspoon smoked paprika
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon turmeric
½ teaspoon cayenne pepper or more to taste
½ lemon, juiced, about 1 tablespoon
1 tbsp chicken bouillon powder (optional, but recommended)

In a medium-large skillet, add shortening, fat or oil, onions, and garlic, and sauté, for 6 minutes, stirring constantly to prevent any burns.
Then add turmeric, cumin coriander and paprika, and continue stirring with a heavy wooden spoon, about 2 minutes.
Add bouillon powder; stir until all ingredients have been thoroughly combined. Simmer for about 2 minutes or more.
Add in chopped kale, cayenne pepper, tomatoes and lemon juice.
Continue cooking for another 7-10 minutes until the flavors have blended and the greens are cooked to your preferred doneness.
Adjust seasonings with salt (it shouldn’t need much, if any thanks to the bouillon powder) and pepper, remove from heat, let cool and serve.