A simple, soulful dish full of fresh veggies and flavor
Let’s Talk About Greens
If you’ve ever had sukuma wiki in Kenya or kontomire stew in Ghana, you know how central greens are to African cooking. They’re hearty, healthy, and make their way into most meals in one form or another.
This recipe is one of those dishes that feels like home. It’s not fancy. It’s not fussy. But it’s packed with flavor and nutrition—and you can make it with whatever vegetables you have on hand.
Whether you’re cooking for yourself, your family, or sharing a little bit of culture with friends, this one’s a winner. Let’s cook it together.
What You’ll Need
Here’s what you’ll need for 2 servings. Feel free to double or switch things up based on what you’ve got.
Vegetables:
2 big handfuls of leafy greens (spinach, kale, collard, amaranth—whatever you like)
1 tomato, chopped
1 small onion, sliced thin
1/2 bell pepper, any color
1 small carrot, grated or sliced thin
1/2 zucchini, chopped (totally optional, but lovely if you have it)
Pantry & Extras:
2 tablespoons oil (sunflower or any cooking oil)
1 clove of garlic (optional, but I recommend it!)
Salt to taste
A pinch of black pepper or chili flakes if you want a little heat
1/2 teaspoon smoked paprika (optional, adds a nice depth)
A squeeze of lemon juice or a splash of vinegar (game changer)
A handful of toasted peanuts or sesame seeds (for crunch—trust me!)
A few fresh herb leaves (like parsley or basil) if you’ve got them.
Let’s Make It
Step 1: Get Prepped
Wash everything well. Roughly chop the greens. Slice up the onion, dice the tomato, and prep the rest of the veggies. This dish cooks fast, so having things ready helps.
Step 2: Sauté the Good Stuff
Heat your oil in a big pan over medium heat. Throw in your onions and let them soften for about 2–3 minutes. If you’re using garlic, add it now and give it a quick stir. Your kitchen should already be smelling amazing.
Step 3: Add the Colour
Now toss in the bell pepper, carrot, zucchini, and tomato. Add a little salt, pepper, and paprika if you’re using it. Cook this mix for about 4–5 minutes, just until the veggies start to soften and the tomato begins breaking down into a light sauce.
Step 4: Greens Time
Add in those lovely greens. They’ll look like a lot at first, but don’t worry—they shrink. Stir them into the veggies, cover the pan, and lower the heat. Let them cook for about 5 minutes. Give it a stir once or twice so nothing sticks.
Step 5: Bring It All Together
Once everything’s tender and smelling good, add a little squeeze of lemon juice or a splash of vinegar. It might seem small, but it wakes everything up.
Taste it. Need more salt? More heat? Adjust as you like.
Step 6: Finishing Touches
Turn off the heat. Sprinkle on those toasted nuts or seeds. Add some fresh herbs if you have them. Now you’ve got yourself a colourful, cozy plate of greens that feels like a warm hug.
What to Serve It With
This dish plays well with others! Try it with:
Ugali, fufu, or rice
Chapati, flatbread, or roasted sweet potatoes
Or enjoy it on its own as a light meal
A Little Chef Tip
This dish is about balance. Sweet carrots, earthy greens, and a little acid at the end? Perfection. If you want to bulk it up, toss in some beans or lentils. Want it creamy? Stir in a spoonful of peanut butter or coconut milk. Make it yours.
From Our Kitchen to Yours
African dishes like this remind us that some of the best meals don’t come from long ingredient lists or complicated steps—they come from love, from using what you’ve got, and from sharing something real.
Give it a try. Taste as you go. Make it your own. And if you do cook it—come back and tell us how it turned out. I’d love to hear from you.
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