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Ingredients
- Sukuma Wiki: 1 bunch (about 4 cups chopped)
- Cooking Oil: 2 tablespoons (vegetable oil, sunflower oil, or olive oil)
- Onion: 1 medium, finely chopped
- Tomato: 2 medium, finely chopped or 1 cup canned tomatoes
- Garlic: 2 cloves, minced (optional)
- Ginger: 1 teaspoon, minced (optional)
- Green Pepper: 1, finely chopped (optional)
- Salt: to taste
- Black Pepper: 1/4 teaspoon (optional)
- Tomato Paste: 1 tablespoon (optional, for richer tomato flavor)
- Chicken or Beef Stock: 1/2 cup (optional, for added flavor)
- Water: as needed (for cooking)
Steps
1. Prepare the Collard Greens:
- Rinse the collard greens under cold water to remove any dirt.
- Remove the thick stems and chop the leaves into thin strips or bite-sized pieces.
2. Cook the Onions:
- Heat the cooking oil in a large skillet or frying pan over medium heat.
- Add the finely chopped onions and cook until they become soft and translucent, about 5 minutes.
3. Add Tomatoes and Spices:
- Add the chopped tomatoes (or canned tomatoes) to the onions and cook for another 5 minutes, stirring occasionally.
- If using, add the minced garlic, ginger, and green pepper, and cook for an additional 2 minutes.
4. Incorporate Collard Greens:
- Add the chopped collard greens to the skillet, stirring to mix with the tomato-onion mixture.
- If using, stir in the tomato paste for a richer tomato flavor.
5. Add Stock and Season:
- Pour in the chicken or beef stock if using, or just a bit of water if not.
- Season with salt and black pepper to taste.
6. Simmer the Greens:
- Cover the skillet and let the greens simmer for about 5-10 minutes, or until they are tender. Stir occasionally.
7. Adjust Seasoning and Serve:
- Taste and adjust seasoning if needed.
- Serve hot with a side of ugali, rice, or chapati.