Description
Muriwo Unedovi is a wholesome and flavorful African dish featuring tender greens cooked in a rich, creamy peanut butter sauce. This nutritious recipe combines kale or collard greens sautéed with aromatic onions, garlic, and ginger, simmered in vegetable broth, and finished with a tangy peanut butter dressing. Perfect for a hearty vegetarian meal, it packs a delightful blend of textures and tastes that are both comforting and nourishing.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 bunch of kale or collard greens, roughly chopped (about 8 cups)
- 1 cup vegetable broth or water
Peanut Sauce
- 1/2 cup smooth peanut butter
- 2 tablespoons tamari or soy sauce
- 1 tablespoon fresh lemon juice
Seasonings
- Salt and black pepper to taste
Instructions
- Heat Oil: Warm the olive oil in a large frying pan over medium heat to prepare for sautéing the vegetables.
- Sauté Onion: Add the diced onion and cook until soft and translucent, approximately 5 minutes, stirring occasionally to prevent burning.
- Cook Aromatics: Stir in the minced garlic and freshly grated ginger, cooking for 1-2 minutes until fragrant and aromatic.
- Add Greens: Toss the roughly chopped kale or collard greens into the pan with the onions and aromatics, cooking for about 5 minutes until they begin to soften.
- Simmer with Broth: Pour in the vegetable broth or water, cover the pan, and let the mixture simmer for around 10 minutes, allowing the greens to become tender.
- Prepare Peanut Sauce: In a separate bowl, mix together the smooth peanut butter, tamari or soy sauce, and fresh lemon juice until creamy and well combined.
- Combine and Heat: Once the greens are tender, stir the peanut sauce into the pan, cooking for an additional 5 minutes and stirring frequently to ensure the sauce heats evenly and coats the greens.
- Season and Serve: Add salt and black pepper to taste, adjust seasoning as needed, and serve hot for a comforting and nutritious meal.
Notes
- Using tamari instead of soy sauce makes this recipe gluten-free.
- Feel free to substitute kale or collard greens with other leafy greens such as spinach or Swiss chard depending on availability.
- The peanut butter used should be smooth to ensure a creamy sauce without lumps.
- Adjust the amount of vegetable broth if a thicker or thinner consistency is desired.
- This dish is vegetarian and can be made vegan by ensuring the tamari or soy sauce is vegan-friendly.
