Collard greens & Spinach

In Kenya, collards are very popular and almost every household cooks them. They are commonly referred to as Sukuma wiki, meaning 'push the week'. They are mostly served with ugali, the staple food.
Most households have a recipe they prefer to others, but the most common ingredients are four- the collards, tomatoes, onions and oil. There would be no need to add water if enough tomatoes are used.

I personally love cooking this dish, especially in the evening when I get home tired, because it is quick to prepare. I put water in a saucepan and place on heat to boil as I clean the vegetables.

However, adding spinach and a few spices makes it more delicious and enjoyable. Meat can also be added or cooked alone as a thick stew. Others cook a side dish of eggs with tomatoes. For this recipe, we shall cook the collards with these other vegetables.

Serves 3
  • 5-7 leaves of spinach 
  • 5-7 leaves of sukuma wiki/collard greens
  • 2 large tomatoes
  • 1 onion
  • 2 cloves of garlic
  • Oil & salt

1. Wash and then chop both the collards and spinach in same large bowl.
2. Place oil in sauce pan and heat.
3. Add the chopped onion and cook till translucent.
4. Add crushed garlic and cook for a further one minute.
5. Add chopped tomatoes. Cook till they form a paste. Add 1/4 teaspoon salt and cover.
6. Cook for between seven to ten minutes until the greens are soft. If too dry, add a little water or stock.
7.  Remove from heat and serve.

This simple dish can also be served with rice.
A little crushed ginger can also be added together with the garlic. Any curry powder could also be added either after the onions and garlic or after the greens.

Next, I'll share with you a collard recipe mixed with meat/beef.
Hope you enjoy this.