Sautéed shredded collard greens with onion on an orange plate beside two pan-fried patties topped with a lime slice, with fork and knife. — Photo: Kerigo · CC BY-SA 4.0 · Wikimedia Commons

African · Lunch · Dinner

Sukuma Wiki

Name: Sukuma Wiki
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: African
Ingredients: 2 large bunches Collard greens; 1 tbsp Vegetable oil; 1 medium Red onion, thinly sliced; 2 cloves Garlic, minced; 2 medium Tomatoes, diced; 1 small Green chilli, finely chopped; 3/4 tsp Salt; 1/4 tsp Black pepper; 3 tbsp Water; 1 tbsp Lemon juice

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 20, 2026 · How we make recipes

Tender ribbons of collard greens sautéed with sweet onion and juicy tomato, a humble Kenyan everyday dish that is light, savoury and full of green goodness. Perfect beside ugali, brown rice or grilled fish.

Prep: 15 min
Cook: 15 min
Total: 30 min
Serves: 4

Easy
Vegetarian
Vegan
Gluten Free
Dairy Free
Low Carb

Per serving96kcal5% of a 2,000 kcal day

5gProtein

12gCarbs

4gFat

6gFiber

Calories come from: Carbs 46% · Fat 37% · Protein 17%

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Ingredients

For 4 servings

2 large bunches500 gCollard greens
1 tbsp14 gVegetable oil
1 medium110 gRed onion, thinly sliced
2 cloves6 gGarlic, minced
2 medium250 gTomatoes, diced
1 small10 gGreen chilli, finely chopped (optional)
3/4 tspSalt
1/4 tspBlack pepper
3 tbsp45 gWater
1 tbsp15 gLemon juice (optional)

Steps

1
Wash the collard greens well and shake off the excess water.
2
Cut out the tough central stems and discard them.
3
Stack the leaves, roll them tightly and slice into very thin ribbons.
4
Heat the oil in a large pan over medium heat.
5
Add the onion and cook for 4-5 minutes until soft and lightly golden.
6
Stir in the garlic and green chilli, if using, and cook for 1 minute.
7
Add the tomatoes and cook for 4-5 minutes, stirring, until they break down into a thick sauce.
8
Add the collard ribbons, salt, pepper and water, and toss to coat.
9
Cover and cook for 3-5 minutes, stirring once or twice, until the greens are tender but still bright green.
10
Remove from the heat, stir in the lemon juice if using, taste and adjust the seasoning, and serve hot.

Swaps, storage and make-ahead

Swaps

Use kale or spinach instead of collard greens; spinach needs only a minute or two to wilt.
Swap the fresh tomatoes for about half a cup of canned diced tomatoes if fresh ones are out of season.
Use lime juice instead of lemon juice for a slightly sharper finish.
Leave out the green chilli or use a pinch of chilli flakes for a milder or easier-to-shop version.

Storage

Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating until steaming hot. It tastes best fresh, as the greens lose their bright colour and texture when reheated, so freezing is not recommended.

Make ahead

Wash, de-stem and slice the collard greens up to 2 days ahead and keep them in a sealed bag lined with paper towel in the fridge. You can also slice the onion and dice the tomatoes a day ahead and refrigerate them separately.

Nutrition values are for the recipe as written.

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Allergens and nutrition

No major allergens in the ingredients.

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (233 g)	Per 100 g
Calories	96 kcal	41 kcal
Protein	4.7 g	2 g
Carbohydrates	12.4 g	5.3 g
of which sugars	3.4 g	1.5 g
Fiber	6.3 g	2.7 g
Fat	4.4 g	1.9 g
of which saturated	0.6 g	0.3 g
Sodium	414 mg	178 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.