Slow-Simmered Kenyan Sukuma Wiki with Spinach and Tomatoes
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 (vegetarian) ready in about 40 minutes pairs collard greens (sukuma wiki), chopped, garlic cloves, minced, vegetable oil 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.
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 cloves 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Kenyan Sukuma Wiki with Spinach and Tomatoes take to make?
Total time is about 40 minutes (10 min prep + 30 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 Slow-Simmered Kenyan Sukuma Wiki with Spinach 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 garlic cloves, minced from drying out.
Can I substitute ingredients in Slow-Simmered Kenyan Sukuma Wiki with Spinach 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 Slow-Simmered Kenyan Sukuma Wiki with Spinach 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 Slow-Simmered Kenyan Sukuma Wiki with Spinach 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.
