Spiced Kenyan Sukuma Wiki Stir-Fry with Tomatoes and Onions

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

A vibrant stir-fry of kale-like sukuma wiki leaves cooked with tomatoes, onions, and Kenyan spices, perfect as a healthy side or light main. This African-inspired vegetarian recipe, ready in about 25 minutes, pairs sukuma wiki (collard greens), chopped, vegetable oil, onion, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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

• 4 cups sukuma wiki (collard greens), chopped
• 2 tbsp vegetable oil
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 2 medium tomatoes, diced
• 1 small green chili, finely chopped
• 1 tsp ground cumin
• 1/2 tsp turmeric powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 large thinly sliced onion and 3 minced garlic cloves, sautéing for 4 minutes until the onion is translucent and aromatic.
2. Step 2: Stir in 2 diced medium tomatoes and 1 small finely chopped green chili. Cook for 5 minutes until the tomatoes break down and the mixture thickens.
3. Step 3: Add 1 tsp ground cumin, 1/2 tsp turmeric powder, 1 tsp salt, and 1/2 tsp black pepper. Stir well and cook for 1 minute until fragrant.
4. Step 4: Toss in 4 cups chopped sukuma wiki leaves and stir-fry for 6-8 minutes until the greens wilt and become tender but still vibrant green.
5. Step 5: Remove from heat and drizzle 1 tbsp lemon juice over the stir-fry, mixing gently to combine bright acidity with the spices. Serve warm as a side or light vegetarian main.