Njamma-jamma

Yields1 Serving

Outside of Africa, substitute other greens for the Njamma-jamma leaves.

3 tbsp cooking oil

3 garlic cloves, minced

1 onion, finely chopped

cayenne pepper or red pepper (to taste)

2 lbs greens (collards, kale, mustard greens, swiss chard, or similar); stems removed, cleaned and rinsed, torn or shredded, drained

1 cup water or chicken broth

salt (to taste)

Heat oil in a large skillet or pot. Over high heat, sauté onions and garlic for a few minutes. Add cayenne pepper and stir for a minute. Reduce heat.

Add greens to pot. Cook over medium heat for several minutes. Stir greens often, but otherwise keep the pot covered.

Add water or broth. Cover. Cook over low heat until greens are tender — 10 to 20 minutes or longer. Add salt if necessary. Serve hot.