Slow-Simmered Kenyan Sukuma Wiki with Tomatoes and Onions

By AislePrompt Editorial · ·

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 developed and reviewed.

A traditional East African vegetable dish featuring finely chopped collard greens cooked slowly with fresh tomatoes and onions until tender and flavorful. This African-inspired vegetarian recipe, ready in about 35 minutes, pairs collard greens (sukuma wiki), chopped, ripe tomatoes, diced, red onion, thinly sliced 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: 25 min Serves 4 African cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add 1 cup thinly sliced red onion and sauté for 4-5 minutes until softened and translucent.
  2. Step 2: Stir in 3 minced garlic cloves and 1 tsp grated fresh ginger, cooking for 1 minute until fragrant.
  3. Step 3: Add 1 1/2 cups diced ripe tomatoes and cook for 5 minutes, stirring occasionally until they break down and form a thick sauce.
  4. Step 4: Add 4 cups chopped collard greens (sukuma wiki), 1 tsp salt, and 1/2 tsp black pepper. Stir to coat the greens with the tomato mixture.
  5. Step 5: Pour in 1/4 cup water, cover the skillet, and reduce heat to low. Let it simmer gently for 15 minutes until the greens are tender and the flavors meld, stirring halfway through.
  6. Step 6: Taste and adjust seasoning if needed, then serve warm as a side or over ugali or rice.

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