Kenyan Sukuma Wiki

Ingredients

• 1 large bunch collard greens or kale, shredded
• 1 onion, sliced
• 2 tomatoes, chopped
• 1 green chilli, chopped
• 2 garlic cloves
• 3 tbsp oil
• Salt and pepper
• 1 stock cube (optional)

Instructions

1. Heat the oil and soften the onion until lightly golden.
2. Add the garlic and chilli for a minute.
3. Stir in the tomato and cook until pulpy, about 5 minutes.
4. Pile in the greens with a splash of water and the stock cube.
5. Cover and steam 5 minutes until just wilted; uncover and stir over high heat 2 minutes.
6. Season and serve.

Serving suggestions

• Lovely alongside ugali, rice or grilled meat.

Storage & reheating

Keeps 3 days; reheats well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions