So one of the most common foods you will find in any african home or garden is your green veggies/collard greens/ muriwo. I have grown up having eaten these on a daily and you get to a point where you want to find ways to spice things up a little. But with my profession and always up and about, having just the simple basic preparation of this dish, just brings the memories of home.

These lovely dark leafy greens that are part of the cruciferous family are related to veggies like broccoli, cauliflower and cabbage. They are a great addition to any health benefits which include; high in beta carotene, fiber, b-vitamins, vitamin c and they are a powerful, plant-based source of calcium, which is especially great for anyone on a vegan diet.

How To Prepare Collard Greens?

When you are ready to use your collards, give them a rinse under some cold water.You will see, there is a big stem that runs through the center of the greens.  And while it can be a bit fibrous and tough, it’s edible.  So what I like to do is roll it up like a big fat wrap and slice thinly, including the stems. If they are very thick and tough, you can toss them, but i like using every part. Cutting in this manner will create long leafy ribbons. You can also chop it smaller if desired. If you want to prep and store your greens ahead of time, clean, dry  and prep the leaves.  Then transfer them into an airtight container that is lined with a paper towel to absorb extra moisture.  They will last up to a week.

How to cook them

They can be braised, steamed, sautéed or stir-fried. They can also be eaten raw in a salad or a wrap. Hmmm….i should try that next time. They also go very well with ingredients like onions, garlic, tomato. Here is a simple relish recipe to try:

Sauteed Leafy Greens

Ingredients

• 1 bunch collard greens (about 16oz)
• 1 tbsp vegetable oil/ olive oil
• 4 cloves garlic minced
• 1/4 tsp salt plus more to taste
• 1/4 tsp black pepper
• 1/8 tsp chilli flakes(optional)

Instructions

1. Warm the olive oil in a wide skillet. Add the garlic and cook, stirring frequently, until fragrant. Add the spices, stir, and cook for 30 seconds more until toasted.
2. Stir in the collard greens, stirring well to coat with the spices, and continue to cook, stirring frequently, until softened and reduced in size by about half. Cover the pan with a lid. Reduce the heat to medium-low and let steam, covered, for about 5 minutes.
3. Remove the lid and stir well. If needed, continue cooking until desired softness is reached. Serve hot.