Sukuma Wiki Stir-Fried Collard Greens with Beans

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 drafted and published.

A staple dish of Tanzanian homesteads featuring collard greens and beans cooked with aromatic spices. This East African-inspired vegetarian recipe, ready in about 27 minutes, pairs collard greens, kidney beans, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, 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: 15 min Cook: 12 min Serves 2 East African cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Wash and chop 10 oz collard greens into 1-inch strips. Finely dice 1/2 medium onion and 1 medium tomato, and mince 3 garlic cloves.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add onion and cook for 3 minutes until translucent.
  3. Step 3: Stir in minced garlic and cook for 1 minute until fragrant. Add 1/2 cup canned kidney beans and 1/2 tsp paprika, stirring to coat.
  4. Step 4: Add collard greens and 1/4 tsp salt, stirring to combine. Cover and cook for 10 minutes, stirring occasionally, until greens are tender but still vibrant green.
  5. Step 5: Uncover and cook for 2 more minutes to evaporate excess liquid. Serve hot with rice.

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