Sukuma Wiki (Kenyan Sautéed Collard Greens with Tomatoes and Ginger)

1 pound ( 450 g) collard greens (about 2 bunches), washed thoroughly, patted dry, and thick central stems removed (see notes)

3 tablespoons ( 45 ml) extra-virgin olive oil or avocado oil

½ medium yellow onion (4 ounces; 115 g), thinly sliced

2 plum tomatoes (about 8 ounces; 225 g total), cored and diced

One 1-inch piece fresh peeled ginger ( 15 g), finely sliced into matchsticks

Kosher Salt

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer