Kenyan Greens Simmered with Tomatoes Sukuma Wiki
Discover the vibrant flavors of East Africa with this recipe for Kenyan Greens Simmered with Tomatoes, also known as Sukuma Wiki. This beloved dish features tender collard greens (or kale) simmered with juicy tomatoes, fragrant garlic, and a hint of ground cumin for a subtle earthy warmth. Perfectly seasoned with salt and black pepper, this nutrient-packed side dish is not only quick and easy to prepare—ready in just 35 minutes—but also incredibly versatile. Serve it as a wholesome accompaniment to ugali, rice, or chapati, or enjoy it on its own for a light yet satisfying meal. With its rich flavors and vibrant colors, Sukuma Wiki is a delicious way to bring a taste of Kenyan home cooking to your table.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 bunch (about 1 pound) collard greens (or kale)
- 2 medium (about 1 cup, diced) ripe tomatoes
- 1 medium (about 1 cup, finely chopped) onion
- 2 garlic cloves
- 2 tablespoons vegetable oil (or olive oil)
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.5 teaspoon ground cumin (optional)
- 0.5 cup water or vegetable stock
Instructions
Wash the collard greens thoroughly under running water to remove any dirt. Shake off the excess water and pat them dry with a kitchen towel.
Remove the tough stems from the greens. Stack the leafy parts, roll them into a tight cylinder, and slice them thinly to create ribbons.
Dice the tomatoes into small pieces and finely chop the onion. Mince the garlic cloves and set aside.
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add the chopped onions and sauté for 3-5 minutes, stirring occasionally, until they turn soft and translucent.
Stir in the minced garlic and cook until fragrant, about 1 minute.
Add the diced tomatoes and cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and break down to form a sauce.
Season the mixture with salt, black pepper, and optional ground cumin. Stir well to combine.
Gradually add the sliced collard greens to the skillet, stirring to coat them with the tomato mixture. You may need to add the greens in batches, letting them wilt slightly between additions.
Once all the greens have been added, pour in the water or vegetable stock. Reduce the heat to low, cover, and let the mixture simmer for 10 minutes. Stir occasionally to prevent sticking.
Taste and adjust the seasoning as needed. The greens should be tender but still vibrant in color.
Serve hot as a side dish or pair it with ugali, rice, or chapati for a complete meal. Enjoy your authentic Sukuma Wiki!
Nutrition Facts
Calories |
132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 617 mg | 27% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 4.5 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 189 mg | 15% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 597 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
