Nakati

🥬 Tender edible nakati leaves finished with onion, four side portions without peanuts or cream.

Ingredients

• 500 g edible nakati leaves and tender tips, trimmed weight
• 100 g finely sliced onion
• 15 ml neutral oil
• About 2 g salt, adjust
• 1.5 litres drinking water for pre-cooking, drained
• Up to 50 ml extra drinking water for finishing

Preparation

Remove roots, damaged leaves and thick stems; weigh 500 g usable greens. Prepare pan, sieve and large frying pan.

Wash in several changes of water, lifting leaves to leave grit behind. Drain and roughly chop.

Bring 1.5 litres water to a boil, immerse leaves and simmer 15–20 minutes, longer if firm; do not let dry.

Check a cooked sample for tenderness. Drain without squeezing harshly; discard pre-cooking water for this recipe.

During pre-cooking, slice onion. Soften it in 15 ml oil over medium heat about 5 minutes without burning.

Add drained greens and some salt; stir and cook gently 3–5 minutes. Use a little reserved 50 ml water only if dry or sticking.

Taste and adjust salt moderately. Greens should be tender and moist, not watery; slight bitterness need not be eliminated.

Serve hot in four side portions with separately prepared food. Refrigerate leftovers promptly and preferably use next day after reheating.