Sukuma Wiki
A simple and delicious Kenyan dish of sautéed collard greens, often served with ugali.
20m4Servings
Nutrition
230kcal
10gProtein
25gCarbs
13gFat
Ingredients
Cooking Oil
2 tbsp
Red Onion
1 piece
Vegetable Bouillon Cube
2 pieces
Kale
1 kg
Water
¼ cup
Instructions
1Sauté Onions
5m
5mHeat oil
Place a pot over medium heat and add cooking oil.
Add onions
Once the oil is hot, add the chopped red onion and sauté until softened and lightly browned, about 3-5 minutes.
2Cook Greens
10m
10mAdd kale and bouillon
Add the chopped kale to the pot. Crumble in the vegetable bouillon cubes and add water. Stir well to combine.
Simmer
Cover the pot and let the sukuma wiki simmer for about 5-7 minutes, or until the greens are tender but still vibrant green. Stir occasionally.
3Serve
Plate
Serve the sukuma wiki hot, typically alongside ugali or other starchy staples.
Tips
Do not overcook the kale; it should remain bright green and slightly tender.
Adjust the amount of bouillon cubes to your taste preference.
For a richer flavor, you can add a clove of minced garlic along with the onions.