Greens from Cameroon
Use collard greens, kale, mustard greens, swiss chard or spinach.
SERVES 4 -6
- oil, for saute
- 2-3 garlic cloves
- 1 onion, finely chopped
- 1/2 teaspoon cayenne (or to taste)
- 2 lbs greens, stems removed, cleaned and torn
- 1 cup vegetable broth/stock
Heat oil in large skillet over medium-high heat. Saute onions and garlic until soft, add cayenne pepper and reduce heat.
Add greens to pot. Cover and cook over medium heat for several minutes. Stir greens often but otherwise keep pot covered.
Add broth, cover and cook over low heat until greens are tender (10-20 minutes longer) Season to taste and serve hot.