Sukuma Wiki

Heat the vegetable oil in a large skillet or pot over medium heat.

Add the finely chopped onion and sauté until it becomes translucent.

Stir in the minced garlic and cook for another minute.

Add the chopped tomato, ground coriander, and ground cumin. Cook until the tomato softens, about 3-4 minutes.

Add the chopped collard greens to the skillet and stir to combine with the onion and tomato mixture.

Pour in the water or vegetable broth and season with salt and black pepper to taste.

Reduce the heat to low, cover, and simmer for about 10-15 minutes, or until the collard greens are tender and the flavors are well combined.

If desired, stir in the lemon juice for added flavor.

Garnish with fresh cilantro if desired.