' Greens East Africa style (the way Godfrey makes them) This is a generic recipe that works for many kinds of greens. I believe when the Africans make it with green chard the dish is called sukuma wiki. But lots of people write on the web that sukuma wiki is made with collard greens. Large bunch of greens (you may need to buy 2 or more bunches) 1 onion (could be red/white or yellow) 2 tablespoons oil salt to taste Especially if the greens are spinach, put them in a large bowl and fill with cold water and swish them around. Then remove to a colander and pour out the water. Repeat until the water is clean. Let greens drain well in the colander. Roll the greens up like a newspaper, then finely slice it across the grain. The idea is to get wisps of greens about 1/16" wide. It isn't always easy or even possible to cut them perfectly. Just do the best you can. Peel and halve the onion, removing the outer skin as usual. Slice straight down working from one side towards the middle. Again, you want very thin slices. When you get to the core, turn the onion around and slice more until you have just a thick slice of onion containing the core. Set this slice down on its side and cut away the core with one quick slice. Now stand it back up again and finish slicing, When you're done, line all up on the board and cut everything in half with one chop. Add oil to a large saucepan. Saute the onion for a few minutes. Add the greens and toss to combine, then put the lid on and let them cook for 2-3 minutes. Check them. If you're doing spinach, you're done. Other vegetables will take longer. The final step is to add salt. The oil and salt are essential flavorings for this dish. The greens will stay warm for quite awhile if the lid is left on the pot.