Sukuma Wiki Recipe
Kenyan · Main course · 25 min total
A classic Kenyan dish of sautéed collard greens with onions, tomatoes, and spices, often served with ugali. This quick and nutritious recipe brings authentic East African flavors to your table.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 2 bunches collard greens (about 1 lb), washed and finely chopped
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tomato, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup water
Instructions
- Heat oil in a large skillet or pot over medium heat. Add onion and sauté until translucent, about 3 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Stir in tomato and cook for 2 minutes until softened.
- Add chopped collard greens, salt, and pepper. Stir well to combine.
- Pour in water, reduce heat to low, cover, and simmer for 10-15 minutes until greens are tender, stirring occasionally.
- Uncover and cook for another 2 minutes to evaporate excess liquid if needed. Adjust seasoning and serve hot.
Tips
- For a spicier version, add a chopped chili pepper along with the onion.
- Sukuma Wiki pairs perfectly with ugali (cornmeal porridge) or rice.
- Leftovers can be refrigerated for up to 3 days; reheat gently.
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