Braised Kenyan Sukuma Wiki with Spiced Tomatoes

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

A traditional East African side dish featuring collard greens slowly braised with tomatoes, onions, and fragrant spices for a hearty, flavorful vegetable dish. This African-inspired vegetarian recipe (gluten free), ready in about 30 minutes, pairs collard greens (Sukuma Wiki), tomatoes, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 500 g, chopped collard greens (Sukuma Wiki)
• 3 medium, diced tomatoes
• 1 medium, finely chopped red onion
• 3 cloves, minced garlic cloves
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp chili powder
• 1 tsp salt
• 100 ml water

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 tsp cumin seeds and toast until fragrant, about 30 seconds. Add 1 medium finely chopped red onion and 3 minced garlic cloves; sauté for 4-5 minutes until the onion is translucent and softened.
2. Step 2: Stir in 3 diced medium tomatoes, 1 tsp coriander powder, 1/2 tsp chili powder, and 1 tsp salt. Cook for 6-7 minutes until the tomatoes break down and the sauce thickens, stirring occasionally.
3. Step 3: Add 500 g chopped collard greens and 100 ml water. Stir well, cover the skillet, and reduce heat to low. Simmer for 10-12 minutes, stirring halfway, until the greens are tender and infused with the spiced tomato sauce.