A simple but flavorful preparation of leafy greens sauteed with tomatoes, onions, and a touch of oil, served as the everyday vegetable accompaniment to Burundian meals.
Ingredients
1 large bunch leafy greens (amaranth, spinach, or kale)
2 tomatoes, chopped
1 large onion, diced
2 tbsp vegetable oil
1 tsp salt
1/2 tsp ground black pepper
Instructions
1Wash greens thoroughly in several changes of water to remove any grit or soil. Chop roughly into bite-sized pieces.
2Heat oil in a large pot over medium heat, add diced onion, and cook for five minutes until translucent.
3Add chopped tomatoes and cook for four minutes until they begin to break down into a light sauce.
4Add greens to the pot, toss to combine with the onion-tomato mixture, and cover with a lid.
5Cook for eight to ten minutes, stirring occasionally, until greens are wilted and tender but still bright in color.
6Season with salt and pepper, stir once more, and serve as a nutritious side alongside ubugari and beans.
Did You Know?
Burundian families often grow their own amaranth and other leafy greens in small kitchen gardens just steps from their cooking area.