1. 1 bunch of collard greens or kale
2. 2 tablespoons of vegetable oil
3.1 onion, finely chopped
4.2 tomatoes, chopped
5.2 cloves of garlic, minced
6. 1 teaspoon of grated ginger
7.1 teaspoon of cumin seeds
8.1 teaspoon of coriander powder
9. Salt to taste
10. Pepper to taste
11. Optional: chili flakes or fresh chili for heat (adjust according to your preference)
Instructions:
1. Wash the collard greens or kale thoroughly and remove the tough stems. Chop the leaves finely and set aside.
2. Heat the vegetable oil in a large pan over medium heat.
3. Add the cumin seeds to the hot oil and let them sizzle for a few seconds until fragrant.
4. Add the chopped onion to the pan and sauté until translucent, about 3-4 minutes.
5. Add the minced garlic and grated ginger to the pan and cook for another minute, stirring constantly to prevent burning.
6. Add the chopped tomatoes to the pan and cook until they start to break down and release their juices, about 5-6 minutes.
7. Stir in the coriander powder, salt, pepper, and chili flakes or fresh chili if using. Mix well to combine all the flavors.
8. Add the chopped collard greens or kale to the pan and stir to coat them with the onion-tomato mixture.
9. Reduce the heat to low, cover the pan, and let the Sukuma Wiki simmer for about 15-20 minutes, stirring occasionally, until the greens are tender.
10. Taste and adjust seasoning if necessary. Serve hot as a side dish with ugali (a staple food in many East African countries), rice, or chapati.