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East-African Braised Collards with Tomatoes

East-African Braised Collards with Tomatoes

By Courtney HillApril 22, 2022

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Active time plus cooling
    20 minutes active
  • Rating

This is our version of the East African dish called sukuma wiki. Hearty collards cook with alliums, spices and tomatoes until tender and silky, yielding wholesome yet satisfying braised greens. Add the chopped leaves by the handful to the skillet, stirring in more as the mound wilts down. This is a great accompaniment to roasted or grilled meats, chicken or seafood. Or serve it as a light vegetarian main with a starch alongside for soaking up the flavorful, brothy liquid. Rice works nicely, but cornbread would be delicious, too.

Tip

Don’t worry about thoroughly drying the greens after washing. A little water clinging to the leaves creates steam which helps the greens wilt down as they’re piled into the skillet.

Ingredients
  • 3

    tablespoons grapeseed or other neutral oil

  • 1

    medium yellow onion, finely chopped

  • 3

    medium garlic cloves, minced

  • Kosher salt and ground black pepper

  • 1

    serrano chili, stemmed and chopped

  • 1 ½

    teaspoons ground cumin

  • 1

    teaspoon ground coriander

  • ½

    teaspoon ground turmeric

  • 14 ½

    ounce can diced tomatoes

  • 1

    medium bunch (about 1 pound) collard greens, stemmed and chopped

Step 1

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the onion, garlic and ½ teaspoon salt; cook, stirring often, until golden brown, 4 to 7 minutes.

Step 2

Add the chili, cumin, coriander, turmeric and ½ teaspoon pepper, then cook, stirring, until fragrant, about 30 seconds. Add the tomatoes with juices, scraping up any browned bits.

Step 3

Add ¾ cup water and the collards, stirring in large handfuls at a time as the greens wilt; this may take a few minutes. Cover, reduce to medium and cook, stirring occasionally, until the greens are tender and slightly brothy, 30 to 35 minutes. Taste and season with salt and pepper, then transfer to a serving dish.