Sautéed Sukuma Wiki with Garlic and Tomatoes
A simple and nutritious Kenyan side dish featuring collard greens sautéed with fresh garlic and tomatoes for a vibrant flavor. This african-inspired vegetarian ready in about 25 minutes pairs sukuma wiki (collard greens), chopped, ripe tomatoes, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 1 lb sukuma wiki (collard greens), chopped
- 1 cup ripe tomatoes, diced
- 3 cloves garlic cloves, minced
- 1 small onion, thinly sliced
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 cup water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 small thinly sliced onion and 3 minced garlic cloves, sautéing for 3-4 minutes until soft and fragrant.
- Step 2: Add 1 cup diced ripe tomatoes and cook for 5 minutes, stirring occasionally until the tomatoes soften and release their juices.
- Step 3: Stir in 1 lb chopped sukuma wiki (collard greens) and 1/4 cup water. Cover and cook for 6-8 minutes, stirring halfway, until the greens are tender but still bright green.
- Step 4: Season with 1 tsp salt and 1/4 tsp black pepper, stir well, and cook uncovered for another 2 minutes until any excess liquid evaporates. Serve warm as a side dish.
Frequently asked questions
How long does Sautéed Sukuma Wiki with Garlic and Tomatoes take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Sukuma Wiki with Garlic and Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ripe tomatoes, diced from drying out.
Can I substitute ingredients in Sautéed Sukuma Wiki with Garlic and Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Sukuma Wiki with Garlic and Tomatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Sukuma Wiki with Garlic and Tomatoes vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
