Difference between revisions of "Njamma Jamma"
RealRecipes (talk | contribs) m (Text replace - "Category:Chicken stock and broth Recipes" to "Category:Broth recipes") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Cameroonian ([^cC])(.*)\]\]" to "Category:Cameroonian cuisine Category:$1$2 Recipes") |
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# Serve hot. | # Serve hot. | ||
| − | [[Category:Cameroonian Soups]] | + | [[Category:Cameroonian cuisine]] |
| + | [[Category:Soups Recipes]] | ||
[[Category:Broth recipes]] | [[Category:Broth recipes]] | ||
[[Category:Collard greens Recipes]] | [[Category:Collard greens Recipes]] | ||
Revision as of 15:51, 8 May 2012
Ingredients
- 2 tablespoons of oil
- 3 cloves of garlic, minced
- onion, finely chopped
- ½ teaspoon cayenne pepper
- 3 pounds of greens (collards, kale, mustard greens, swiss chard, or similar); shredded, drained
- 1 cup water, or chicken broth or chicken stock
- salt to taste
Directions
- Heat oil in a large skillet.
- Sauté onions and garlic for a few minutes.
- Add cayenne pepper and reduce heat.
- Add greens to pot.
- Cook over medium heat for several minutes with the pot covered.
- Add water or broth.
- Cover.
- Cook over low heat until greens are tender.
- Season to taste.
- Serve hot.
