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Star Recipe of The Week* Healthy Malawian Mustard Greens with Peanut Sauce

November 14, 2009

It’s not the modern conveniences that make you a great cook.

My Mom grew up cooking over an open fire. I have a microwave.

Nobody can throw down better than she can in the kitchen, although look out Ma, I’m gaining on you!

Below is an authentic Malawian recipe I grew up on, all 5’10” inches of me. It’s simple. It’s healthy. It’s delicious.  And all the ingredients are within reach. Look for it in my Mother’s upcoming cookbook.

Amai smiling copy

Amai

Mustard Greens with Peanut Sauce/
Ndiwo Za Mpiru Wotendera

2 bunches fresh mustard greens
Water
1/4 tsp salt
1 bunch green onions chopped
1/2 lb cherry tomatoes
1/8 tsp crushed black pepper
1/2 cup peanut butter
1/4 cup water
Hot cooked rice

1. Wash greens carefully. Trim off any rough stems. Hold three or four leaves together and tear into small, even pieces.
2. Bring small amount water to a boil. Add salt and greens. Cook until greens are tender.
3. Turn greens over in pan and add chopped onions, whole cherry tomatoes and pepper. Cook until slightly limp.
4. Form creamy paste with peanut butter and water. Pour paste over entire surface of greens Cook slowly 10 minutes stirring constantly to blend. Continue to cook until moist, not runny. Serve with rice.

  • This serves four as a side dish.  Although just this past week  I doubled the portions when I served this up as the main dish for a vegetarian dinner.
  • You can substitute spinach, kale and even cabbage. One of my brothers insists that I make the cabbage version every time I cook Thanksgiving dinner. I like to make it with cabbage because , as delicious as it is, it’s a pain to wash spinach.
  • Make it ahead. It tastes even better as leftovers. All the flavors really get to know each other.
  • I often half the amount of peanut butter. It’s an easy way to lose calories without sacrificing taste.
  • The mustard green is low in fat  It is also a good source of Protein, Niacin and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E, Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Potassium, Copper and Manganese. It’s also considered anti-inflammatory.
My Mom grew up cooking over an open stove. I have a microwave.
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8 Comments leave one →
  1. lovebug35 permalink
    November 14, 2009 9:56 pm

    interesting..

    • lenanozizwe permalink*
      November 15, 2009 2:47 pm

      …and delicious. Thx for stopping by.

  2. November 24, 2009 9:36 am

    Nice article, great looking website, added it to my favorites!

    • lenanozizwe permalink*
      November 24, 2009 8:57 pm

      Thx. Please do advise if you make it.

  3. Antimony permalink
    March 3, 2010 11:58 pm

    This looks divine! Have you ever made it without the tomatoes?

    • lenanozizwe permalink*
      April 4, 2010 9:51 pm

      Yes I have and it’s just as delish. Thanks for asking.

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