Spicy greens


  • 1 lb fresh spinach (or collard greens or kale)
  • 1 Tbsp peanut oil
  • 1/2 large onion, coarsely chopped
  • 1 large tomato, chopped into small pieces
  • 1/2 small lemon, sliced thin
  • Fresh ground pepper to taste
  • 2 Tbsp curry powder, or to taste


Wash the spinach thoroughly. Cook in a saucepan over low
heat about 5 minutes; do not add water. (There is usually
enough water already clinging to the leaves to steam the
greens.) Collard greens or kale may take 7 - 10 minutes.

Heat the oil in a skillet and sauté the onion and tomato for
4 - 5 minutes. Add the cooked greens, lemon slices, and
seasonings; stir constantly for a few minutes. Serve hot.