This was by far my favorite Kenyan dish I tried this week. And that's saying something since I really like all the other things I made too. Sukuma wiki is Swahili for "stretch the week". A meal use at the end before you go shopping again. Some recipes were meatless, but I first saw mention on the dish at the end of another recipe, one for nyama choma "leftovers are good in Sukuma wiki". And so I reserved several meat skewers to add to mine.
2 Tbsp coconut oil
1 medium onion
2 cloves garlic, minced
2 large tomatoes
1/2 - 1 tsp. salt
4 large bunches of collards, sliced in to ribbons
1 yellow bell pepper, diced
1/4 c. sour cream
leftover chopped nyama choma
Heat the oil in a large pot with a lid. Add the onion and cook just until it is translucent and then add the garlic. Cook just until fragrant. Add the chopped tomatoes and salt to the pan. Stir once or twice and then reduce the heat to medium and cover the pan. This allows the tomatoes to bread down and get soft.
Add the collards and bell pepper and cover again. Cook, stirring occasionally, about 7-8 minutes. You want the greens soft, but not mushy.
Stir in the nyama choma and sour cream and mix well. Allow to simmer another minute or two and serve with irio.