The Story
This is a fast and simple way to cook up a delicious mess of greens! I used lamb’s quarters which I “weeded” out of garden beds at a local farm (this is an excellent way to get large amounts of lamb’s quarters, galinsoga, purslane, nettle, or milkweed if you’re looking to harvest any of those plants for free… you get to help out a farmer too!), but you could use any tender green, like spinach, spring dandelion, chard, etc. This way of doing it is the South Sudanese method, though many other countries in west, central, and east Africa have similar dishes. I use unsweetened natural peanut butter, since the regular stuff will result in an overly sweet end-product. Eat it on its own, or serve as a side with a protein and rice. The recipe can easily be doubled if need be. www.theintrepideater.com