Pumpkin Leaves
Sautéed Pumpkin Leaves
This very nutritious vegetable dish has got to be the hero of all African sides
Ingredients
- 500 g pumpkin leaves young and tender leaves are best
- 30 g butter
- 3 cloves garlic minced
- 2.5 ml ½ teaspoon red chilli flakes (adjust to your spice preference)
- Salt and freshly ground black pepper to taste
Instructions
- Wash the pumpkin leaves thoroughly.
- Remove the tough stems and any thick veins from the leaves.
- Peel away any tough outer fibres from the leaves.
- Chop the leaves into bite-sized pieces.
- Sauté the Garlic and Chilli:
- In a large skillet or frying pan, melt the butter over medium heat.
- Add the minced garlic and red chilli flakes.
- Sauté for about 1 minute, or until the garlic is fragrant, being careful not to burn it.
- Cook the Pumpkin Leaves:
- Add the chopped pumpkin leaves to the skillet.
- Season with salt and pepper.
- Stir well to coat the leaves with the butter, garlic, and chilli.
- Cook for 5-7 minutes, or until the leaves are tender and wilted. Stir regularly to prevent burning.
- If the leaves are exuding too much liquid, you can raise the heat slightly to help it evaporate quicker.
- Serve:
Notes
For a richer flavor, you can add a splash of lemon juice or a drizzle of olive oil at the end of cooking.
If you like a bit of sweetness, you can add a pinch of sugar.
You can add other vegetables, such as onions or bell peppers, to the skillet along with the garlic.
If you want to add a bit of protien, some smoked fish flakes or some cooked shrimp pairs well with this dish.
If you do not have fresh chilli flakes, dried chilli flakes, or a small amount of finely chopped fresh chilli can be substituted.
If you like a bit of sweetness, you can add a pinch of sugar.
You can add other vegetables, such as onions or bell peppers, to the skillet along with the garlic.
If you want to add a bit of protien, some smoked fish flakes or some cooked shrimp pairs well with this dish.
If you do not have fresh chilli flakes, dried chilli flakes, or a small amount of finely chopped fresh chilli can be substituted.
Sautéed Pumpkin Leaves
This very nutritious vegetable dish has got to be the hero of all African sides
Ingredients
- 500 g pumpkin leaves young and tender leaves are best
- 30 g butter
- 3 cloves garlic minced
- 2.5 ml ½ teaspoon red chilli flakes (adjust to your spice preference)
- Salt and freshly ground black pepper to taste
Instructions
- Wash the pumpkin leaves thoroughly.
- Remove the tough stems and any thick veins from the leaves.
- Peel away any tough outer fibres from the leaves.
- Chop the leaves into bite-sized pieces.
- Sauté the Garlic and Chilli:
- In a large skillet or frying pan, melt the butter over medium heat.
- Add the minced garlic and red chilli flakes.
- Sauté for about 1 minute, or until the garlic is fragrant, being careful not to burn it.
- Cook the Pumpkin Leaves:
- Add the chopped pumpkin leaves to the skillet.
- Season with salt and pepper.
- Stir well to coat the leaves with the butter, garlic, and chilli.
- Cook for 5-7 minutes, or until the leaves are tender and wilted. Stir regularly to prevent burning.
- If the leaves are exuding too much liquid, you can raise the heat slightly to help it evaporate quicker.
- Serve:
Notes
For a richer flavor, you can add a splash of lemon juice or a drizzle of olive oil at the end of cooking.
If you like a bit of sweetness, you can add a pinch of sugar.
You can add other vegetables, such as onions or bell peppers, to the skillet along with the garlic.
If you want to add a bit of protien, some smoked fish flakes or some cooked shrimp pairs well with this dish.
If you do not have fresh chilli flakes, dried chilli flakes, or a small amount of finely chopped fresh chilli can be substituted.
If you like a bit of sweetness, you can add a pinch of sugar.
You can add other vegetables, such as onions or bell peppers, to the skillet along with the garlic.
If you want to add a bit of protien, some smoked fish flakes or some cooked shrimp pairs well with this dish.
If you do not have fresh chilli flakes, dried chilli flakes, or a small amount of finely chopped fresh chilli can be substituted.