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Sukuma Wiki (Kenyan Collard Greens)

Name: Sukuma Wiki (Kenyan Collard Greens)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Kenyan
Ingredients: 1 large bunch of collard greens (approx 500g), stems removed and finely sliced; 2 tablespoons vegetable oil; 1 large onion, finely chopped; 2 medium tomatoes, diced; 1 teaspoon salt, or to taste; 1/2 cup water or beef stock

Kenyan · Main · Side

A nutritious and flavorful East African staple of finely sliced collard greens sautéed with onions and tomatoes. This dish is a healthy powerhouse traditionally served with ugali.

Ready in 30 minutesVeganVegetarian

The EZdish collectionAI-created recipe

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30 minA little patience, a lot of flavor

Prep time15 min

Cook time15 min

Servings4 people

DifficultyEasy

The recipe Tips & storage

Let's make something good

How to make it

6 steps. Take it one step at a time.

Heat the vegetable oil
Heat the vegetable oil in a large skillet or pot over medium heat.
Add the chopped onion and sauté
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
4 min
Add the diced tomatoes and salt
Add the diced tomatoes and salt. Cook for about 5 minutes, stirring occasionally, until the tomatoes break down into a thick sauce.
5 min
Add the finely sliced collard greens
Add the finely sliced collard greens to the pot. Stir well to coat the greens with the tomato and onion mixture.
Pour in the water
Pour in the water (or stock). Cover the pot and reduce heat to low. Simmer for 10-15 minutes, or until the greens are tender but still retain a vibrant green color.
15 min
Taste and adjust salt if necessary
Taste and adjust salt if necessary. Serve hot, traditionally with ugali or rice.

A little kitchen wisdom

Sukuma wiki literally translates to 'stretch the week' in Swahili, referencing its affordability and availability. For the most authentic texture, ensure the greens are sliced very thinly (chiffonade). You can add leftover meat or beef bouillon for extra depth.

What you'll need

Large skillet or potChef's knifeCutting board

Keep the good going

For now. And for later.

Make it ahead

The greens can be washed and sliced up to 2 days in advance and kept in an airtight container.

Store & enjoy

Store leftovers in an airtight container in the refrigerator. Reheat in a pan over medium heat with a splash of water to prevent sticking.

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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website October 10, 2026. Updated October 11, 2026. First published in the EZdish collection February 4, 2026.

How to make it

Heat the vegetable oil

Add the chopped onion and sauté

Add the diced tomatoes and salt

Add the finely sliced collard greens

Pour in the water

Taste and adjust salt if necessary

A little kitchen wisdom

What you'll need

For now. And for later.

Make it ahead

Store & enjoy

A recipe worth keeping.

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