Simmered Kenyan Sukuma Wiki with Tomatoes and Onions

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A traditional Kenyan side dish featuring collard greens slowly cooked with fresh tomatoes and onions for a flavorful and nutritious vegetable option. This African-inspired vegetarian recipe, ready in about 30 minutes, pairs collard greens (sukuma wiki), ripe tomatoes, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 80 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

• 300 g, chopped collard greens (sukuma wiki)
• 3 medium, diced ripe tomatoes
• 1 large, thinly sliced red onion
• 2 tbsp vegetable oil
• 3, minced garlic cloves
• 100 ml water
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1 large thinly sliced red onion, sauté for 3-4 minutes until fragrant and the onions soften.
2. Step 2: Add 3 diced medium ripe tomatoes to the skillet and cook for 5 minutes, stirring occasionally until the tomatoes break down and form a saucy base.
3. Step 3: Stir in 300 g chopped collard greens (sukuma wiki) and 100 ml water, cover the skillet and simmer over low heat for 10 minutes, stirring occasionally until the greens are tender.
4. Step 4: Season with 1 tsp salt and 1/2 tsp black pepper, mix well and cook uncovered for another 2 minutes until excess liquid evaporates and flavors meld.