Morogo — Pan-Braised Greens with Peanut

Ingredients

• 10 cups Morogo Greens, roughly chopped
• 1 onion, diced
• 2 tomatoes, chopped
• 3 tbsp peanut butter
• 2 tbsp oil
• 1 tsp stock powder
• ½ cup water
• Salt and black pepper
• Pap or steamed rice, for serving

Method

1. Cook the onion in the oil over medium until soft and translucent, 6 minutes, then add the tomatoes and cook 5 minutes until they slump into a sauce.
2. Pile in the Morogo Greens with the water and the stock powder. They'll look impossible; press them down with a lid and they collapse in about 90 seconds.
3. Simmer covered 8–10 minutes. These greens are meant to be properly tender, not blanched-bright, so ignore your instincts about overcooking.
4. Loosen the peanut butter with a few spoonfuls of the pot liquid before stirring it in, or it will seize into lumps. Cook 3 minutes more until the sauce is creamy and clings to the leaves.
5. Season with salt and pepper and serve alongside pap or rice.