Quick Sukuma Wiki

Kenyan sukuma wiki with quickly sautéed leafy greens, onion and tomato.

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The name is associated with stretching the week; this economical everyday side is best when the greens retain some texture.

Ingredients

• 500 g collard greens or kale (stems removed and finely sliced)
• 2 tbsp neutral oil
• 1 onion (diced)
• 2 ripe tomatoes (diced)
• 2 garlic cloves (minced, optional)
• 0.75 tsp salt
• 0.25 tsp black pepper
• 1 tbsp lemon juice (optional)

Step-by-step method

1. Wash the greens thoroughly, dry them and slice them into thin ribbons.
2. Heat the oil in a wide pan over medium heat and cook the onion for 5 minutes until soft.
3. Add the garlic if using and stir for 30 seconds, then add the tomatoes.
4. Cook the tomatoes for 3–4 minutes until they soften and become slightly saucy.
5. Add the greens in batches, tossing each addition until it wilts enough to make room for more.
6. Cook uncovered for 4–6 minutes until tender but still bright. Season with salt and pepper.
7. Add lemon juice if desired and serve hot with ugali, rice or stew.