A Kenyan vegan dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 30 min

Organic sourcing

Collard greens are best bought organic as they can have pesticide residues. Tomatoes are on the EWG Dirty Dozen, so sourcing them organic is also advisable.

Ingredients

• 500 g collard greens
• 2 tbsp extra-virgin olive oil
• 1 medium onion
• 2 garlic cloves
• 2 medium tomatoes
• 1 tsp ground cumin
• 1 tsp ground coriander
• to taste sea salt
• to taste freshly ground black pepper
• 1 lemon

Method

1. Wash the collard greens thoroughly and remove the tough stems.
2. Chop the greens into thin strips and set aside.
3. Heat the olive oil in a large pan over medium heat.
4. Finely chop the onion and garlic, then add them to the pan.
5. Cook until the onion is translucent and fragrant.
6. Dice the tomatoes and add them to the onion mixture.
7. Sprinkle in the cumin and coriander, stirring well.
8. Add the collard greens to the pan, mixing to incorporate them with the tomato and onion.
9. Cook until the greens are wilted and tender, about 8-10 minutes.
10. Season with salt and pepper to taste, then squeeze fresh lemon juice over the dish before serving.

Notes

• Substitute collard greens with kale if unavailable.
• Serve alongside ugali or rice for a complete meal.
• Make sure to remove the bitter stems from the greens.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Kenyan recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.