Prepare the Collard Greens:

1. ⦁ Wash the collard greens thoroughly and remove the tough stems.
2. ⦁ Roll the leaves together and slice them into thin strips.

Sauté the Aromatics:

1. ⦁ Heat the vegetable oil in a large pan over medium heat.
2. ⦁ Add the chopped onion and garlic, and sauté until the onion is soft and translucent.

Add Tomatoes:

1. ⦁ Add the chopped tomatoes to the pan and cook until they soften and break down, forming a sauce.

Cook the Collard Greens:

1. ⦁ Add the sliced collard greens to the pan and stir to combine with the tomato mixture.
2. ⦁ Cook for about 5-10 minutes, stirring occasionally, until the greens are tender but still vibrant green.

⦁ If using, crumble the bouillon cube into the mixture and stir well.

1. Season:
2. ⦁ Season with salt and pepper to taste.
3. ⦁ Continue to cook for another 2-3 minutes to let the flavors meld together.

Serve:

1. ⦁ Serve the Sukuma Wiki hot, often accompanied by ugali (cornmeal porridge), rice, or chapati.