Dishbook

Sukuma Wiki is a vibrant East African sauté of collard greens gently cooked with onion, garlic, and tomato until tender and flavorful. Lightly spiced and bright, it’s a nourishing side or main when served with ugali or rice. Quick to prepare, it showcases the freshness of simple, hearty greens.

Steps

1. Heat oil in a large pan over medium heat and saute onion and garlic until soft.
2. Add chopped collard greens and stir to coat.
3. Stir in tomato, chili (if using), salt, and pepper.
4. Pour in water or broth, cover, and simmer until greens are tender, about 10 minutes.
5. Uncover and cook off excess liquid, then adjust seasoning and serve warm.