A nutritious dish of mixed wild greens gathered from the countryside, cooked simply with onion, tomato, and a touch of oil to preserve their vibrant, slightly bitter flavor.
Ingredients
500g mixed wild greens such as amaranth, blackjack, or nightshade leaves
1 onion, chopped
1 tomato, diced
2 tbsp vegetable oil
1 tsp salt
Half cup water
Instructions
1Wash wild greens thoroughly in several changes of water to remove all soil and grit. Remove any tough stems.
2Bring a pot of water to a boil and blanch the greens for two minutes. Drain immediately to preserve color and nutrients.
3Heat oil in a pan and sauté chopped onion until soft and translucent.
4Add blanched greens and diced tomato to the pan. Season with salt and add half a cup of water.
5Cook for ten minutes on medium heat until the greens are tender and the tomato has formed a light sauce. Serve warm.
Did You Know?
Swazi grandmothers can identify over thirty species of edible wild greens and know which ones appear in each season.