Collard Greens with coconut milk

Collard greens (known as sukuma-wiki in East Africa), is one of the most consumed vegetables in Kenya. Recently, other countries in East Africa are catching up. It was one of our favorite greens when we lived in Kenya. I eat different varieties of home prepared collards by our maid and my step mom. And until today, I love these greens. The First time I saw collards in USA, I knew they were sukuma wiki, even though they were not as green as the ones in Kenya. I have been to a few cities in USA, and I have noticed that collards are much cheaper in the South compare to other regions.
Simple and quick
Serve 4


1 lb collard greens (about 14 large leaves)
1 tbsp ginger juice (crush about 2-3 oz of fresh ginger root then squeeze the juice)
1 tbsp of left ginger pulp from above crushed ginger
½ – ¾ cup chopped onions
1 cup coconut milk
1 tbsp beef bouillon (one small cube)
2 tsp coriander powder
¼ tsp clove powder
¼ tsp black pepper
1 tsp turmeric powder
½ tsp mustard powder
1 tsp salt
2 tbsp ghee (or more as you need)

  1. Heat ghee in a pan, then sauté onions until golden brown
  2. Add dry spices together with ginger pulp, sauté for a few seconds
  3. Pour in coconut milk, mix well until it stats to boil
  4. Add ginger juice, mix then add collards greens and salt. Lower the heat to medium-low, cover and simmer until cooked

Serve with ugali, chapatti, and rice

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