📍 Where this dish comes from: Ethiopia · Simien Mountains
Discover the history of this region →
Discover the history of this region →
This is sukuma wiki taken in a different direction from the quick breakfast skillet earlier in this book — simmered longer, with more broth, into something closer to a proper side stew. It’s the version meant to sit next to a plate of doro wat or nyama choma, soaking up whatever sauce is already on the plate.
What You’ll Need
Servings: 4 servings
Calories: 180kcal
Ingredients
- 2 tbsp oil
- 1 onion sliced
- 2 tomatoes diced
- 6 cups collard greens chopped
- 1/2 cup broth
- 1/2 tsp chili powder (optional)
- Salt to taste
Instructions
- Heat oil in a large pot over medium heat. Add onion, cook 4 minutes until softened.
- Add tomatoes, cook 4 minutes until they break down.
- Stir in collard greens and broth.
- Cover and simmer 10–12 minutes, stirring occasionally, until the greens are fully tender and the liquid has reduced slightly.
- Stir in chili powder if using, season with salt, and serve hot alongside a main dish.
Nutrition
Serving: 1serving | Calories: 180kcal | Protein: 5g | Fat: 14g | Fiber: 5g
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Health Benefits
- Collard greens are an excellent source of vitamin K, vitamin A, and folate.
- A naturally low-calorie, high-fiber dish that stretches easily to feed a crowd.
- Tomatoes add lycopene and vitamin C to round out the dish’s nutrient profile.