Morogo

🥬 Morogo refers to preparations of leafy greens, the species of which vary.

Ingredients

• 600 g identified edible leaves; spinach for this adaptation
• 150 g onion
• 300 g tomato
• 8 g garlic
• 20 g oil
• 2 g salt
• 50 ml water if necessary

Preparation

Sort the leaves, remove damaged parts and overly tough stems. Wash in several changes of water if necessary, then drain thoroughly. Chop coarsely.

Slice the onion, mince the garlic, and chop the tomato. Heat the oil in a large sauté pan.

Sauté the onion for 5 minutes. Add the garlic then the tomatoes and cook for another 5 minutes, without burning the bottom.

Add the leaves in several batches and turn them to wilt. Cover for 3 to 5 minutes if necessary.

Uncover, salt, and continue cooking until tender. Add a little water only if the bottom dries out before the leaves are cooked; then evaporate any excess liquid.

Taste and serve hot in four side dish portions.