Sukuma Wiki

Ingredients

• 1 pounds collard greens – stems removed, leaves finely sliced
• 1 medium yellow onion – thinly sliced
• 2 medium tomatoes – diced
• 2 cloves garlic – minced
• 2 tbsp vegetable oil
• 0.25 cups water
• 1 tsp salt
• 0.25 tsp black pepper

Instructions

1. Wash the collard greens well, strip out any tough central stems, stack the leaves, roll them into a tight bundle, and slice finely.
2. Heat the vegetable oil in a wide skillet or sufuria over medium heat until shimmering.
3. Add the sliced onion and cook, stirring, until softened and translucent, 4–6 minutes.
4. Stir in the minced garlic and cook until fragrant, 30–60 seconds.
5. Add the diced tomatoes and salt. Cook, stirring, until the tomatoes break down into a saucy base, 3–5 minutes.
6. Add the sliced collard greens and toss to coat in the tomato-onion mixture. Pour in the water, cover, and cook until the greens wilt, 3–4 minutes.
7. Uncover and continue cooking, stirring occasionally, until the collards are tender but still bright green and most liquid has evaporated, 5–7 minutes. Season with black pepper and adjust salt to taste, then serve hot.