Slow-Simmered Kenyan Sukuma Wiki with Spinach and Tomatoes

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A traditional Kenyan dish featuring collard greens slow-cooked with fresh tomatoes and onions, delivering a hearty, flavorful side or light main. This African-inspired vegetarian recipe, ready in about 40 minutes, pairs collard greens (sukuma wiki), chopped, fresh tomatoes, diced, red onion, finely chopped 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 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.

Prep: 10 min Cook: 30 min Serves 4 African cuisine 120 cal/serving

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Ingredients

400 g collard greens (sukuma wiki), chopped
3 medium (about 300 g) fresh tomatoes, diced
1 medium (150 g) red onion, finely chopped
3 garlic cloves, minced
3 tbsp vegetable oil
1 tsp salt
1/2 tsp black pepper
1/2 cup water
150 g fresh spinach, roughly chopped

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium finely chopped red onion (150 g) and sauté for 4-5 minutes until translucent and fragrant.
Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until aromatic but not browned.
Step 3: Add 3 diced medium fresh tomatoes (about 300 g) to the skillet and simmer over medium-low heat for 8 minutes until the tomatoes break down and form a chunky sauce.
Step 4: Add 400 g chopped collard greens (sukuma wiki) and 150 g roughly chopped fresh spinach. Pour in 1/2 cup water and season with 1 tsp salt and 1/2 tsp black pepper.
Step 5: Cover and cook on low heat for 15-20 minutes, stirring occasionally, until the greens are tender and the flavors meld together. Adjust seasoning if needed before serving.