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    Home / East African Kitchen / Sukuma Wiki (Braised Collard Greens)

    Sukuma Wiki (Braised Collard Greens)

    Collard greens simmered with onion, tomato, and garlic until silky — the cheap, nourishing side that Kenyan families trust to stretch the week.

    ⏱ 15 minPrep time
    🔥 25 minCook time
    🍽 4Servings
    🏷 East African KitchenCategory
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    Sukuma wiki translates to push the week, a name that says everything about its place in Kenyan life. These braised collard greens are cheap, filling, and endlessly flexible, the everyday side that helps a household budget reach Friday. They are the constant companion to ugali, appearing at lunch, dinner, and any meal that needs something green and good. Ask any Kenyan and they will tell you their mother makes the best sukuma in the world.

    Chef Emily presents Sukuma Wiki (Braised Collard Greens)

    Greens that push the week along

    Slow simmering turns sturdy collard leaves silky while the onion, tomato, and garlic melt into a savory little sauce that clings to every shred. The greens stay tender but never mushy, with a deep, mellow sweetness that comes only from patience. A splash of beef broth adds richness, and a chopped chile is welcome if you like heat. Serve it piled next to ugali and stew, letting the gravy mingle with everything on the plate.

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    Step by stepInstructions

    1. Heat the oil in a large pot over medium heat and saute the onion until soft and golden, about 5 minutes.
    2. Add the garlic, ginger, and chile, and cook for 1 minute until fragrant.
    3. Stir in the tomatoes and cook until they break down into a rough sauce, about 5 minutes.
    4. Add the shredded greens in handfuls, stirring until they wilt, then pour in the broth and water.
    5. Cover and simmer over low heat, stirring occasionally, until the greens are silky and tender, about 20 minutes.
    6. Season with salt and pepper and simmer uncovered for 5 minutes to concentrate the liquid.
    7. Serve hot beside ugali and your favorite stew.

    💡 Chef tips & storage

    Shredding the leaves into thin ribbons helps them cook evenly and quickly. The greens only get better after a day in the fridge, so make extra and reheat gently.

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    Recipe details

    Prep15 min
    Cook25 min
    Servings4
    CategoryEast African Kitchen
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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