Sukuma Wiki | FoodieAtlas

Ingredients

1 bunch of collard greens or kale (about 4 cups), chopped
2 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 large tomato, diced
1 bell pepper, diced (optional)
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground turmeric
1 teaspoon salt (or to taste)
1/2 teaspoon ground black pepper
1/2 cup water or vegetable broth (adjust as needed)
Lemon wedges (for serving)

Instructions

Prepare the Greens

Wash the collard greens or kale thoroughly. Remove any tough stems and chop the leaves into bite-sized pieces. Set aside.

Cook the Sukuma Wiki

Heat the vegetable oil in a large skillet or pot over medium heat.

Add the chopped onion and cook until translucent.

Stir in the minced garlic and cook for another minute.

Add the diced tomato and bell pepper (if using). Cook until the tomato softens and the bell pepper is tender, about 5 minutes.

Stir in the ground cumin, paprika, turmeric, salt, and black pepper.

Add the chopped collard greens or kale and mix well with the spices.

Pour in the water or vegetable broth. Cover and cook for about 10-15 minutes, or until the greens are tender and cooked through. Stir occasionally, adding more water or broth if necessary.

Serve

Adjust seasoning if needed.