Sukuma Wiki Recipe + Video (2024)

This is a summary, you will find the full details in the recipe card provided below. A recipe video has also been provided in the recipe card, for those who prefer a more visual step-by-step breakdown.

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• ▢ 1 bunch sukuma wiki (collard greens) leaves (about 11/2 pounds or 700 grams)
• ▢ 2 medium-sized red tomatoes
• ▢ ½ small onion (white or red)
• ▢ ¼ cup olive oil (or preferred cooking oil)
• ▢ salt to taste (you can also add some pepper but this is absolutely optional)

• Wash the collard greens then use a knife to chop off the stems. You can also use your hands to separate the leaves from the stems. Discard the stems (you only require the leaves).

  Grab a bunch of leaves with your hand, roll them up together then hold them firmly on top of a chopping board. Use a knife to chop or slice into ribbons. The cutting size will depend on your preference.

• Wash the tomatoes, peel and slice the onion and chop the tomatoes.

• Next,heat your cooking poton the stovetop set it to heat under medium heat. Next, add in the olive oil and allow it to heat for about 1-2 minutes.

• Frytheonionuntil golden brown. Next, add the tomatoes and allow them to cook. The tomatoes should be totally soft. You can add a tablespoon or two of oil, if the tomatoes are sticking to the pot.

• Once the tomatoes are totally cooked through,add the sukuma wiki leaves and some salt.Cover and allow it to reduce for about one minute then stir. Cover again and allow to cook for a further 5 minutes. You can cook it longer, if you do not like your vegetables crunchy.

• Seasonwith more salt or some pepper (if preffered).

• Remove from the heat andservewith ugali. For alow carb or paleo option, serve sukuma wiki withlow carb fufu.

SUKUMA WIKI AND SPINACH RECIPE

• Wash the vegetables. Peel and slice the onion and chop the tomatoes. Next,heat your cooking poton the stovetop and allow it to heat, under medium heat. Add the olive oil and heat for approximately 1-2 minutes.

• Frytheonionuntil golden brown and stir in the tomatoes then allow them to cook. The tomatoes should be totally soft. Add a tablespoon or two of oil, if the tomatoes are sticking to the pot.

• Once the tomatoes are totally cooked through,add the sukuma wiki leaves and the salt.Cover and allow the to reduce for about one minute then stir. Cover again and allow to cook for a further 5 minutes. Cook it longer, if you do not prefer your vegetables crunchy.

• Uncover the pot and add the spinach leaves. Stir and allow to cook for 1-2 minutes (cook longer if you prefer, but not longer than 5 minutes).

• Seasonwith more salt if required then serve.

• Do not overcook - braising the sukuma wiki (collard green leaves) for just a few minutes works best. Normally, 5-7 minutes is a sweet spot. The time will, however, depend on how tough your leaves are. You may need to cook tougher and older leaves longer, to enable them to thoroughly soften up.
• Do not add water - your dish will end up soupy and not taste good.
• Have problems with tough leaves? Add some spinach leaves. This will make it less tough. Spinach also works well to reduce the bitter taste of kale.
• Seasoning - you can also use your favorite seasonings such as stock cubes, black pepper, or curry powder. Feel free to experiment.
• Recipe variations - add carrots, or some spinach, or even cook your sukuma wiki with meat, if preferred.
• Storage - the good news, is that sukuma wiki can perfectly be made ahead and stored in the fridge and freezer. Whole and uncut leaves will keep in the fridge for up to 3 days. Store your sliced African greens in an airtight container in the fridge for up to 2-3 days. Freeze in suitable airtight containers for up to 6 months. Pro tip: Always slice or cut your leaves first before freezing. That way, the collard greens will still retain their taste and texture upon thawing and cooking.