Morogo | South African-Style Leafy Greens Sautéed with Tomato and Onion

Remove the thick stems from the leaves and wash them in two changes of water; grit comes off in the second rinse, not the first. Drain and cut the leaves into wide strips.

Drop the leaves into boiling water and blanch for 2 minutes. Transfer them to a colander and rinse with cold water to set the green color. Once cool enough to handle, squeeze out the water by the handful. Leaves that have not been squeezed release water into the pan and will not sauté properly.

Heat the oil in a wide pan. Cook the finely chopped onion over medium heat for 9 minutes, until the edges turn golden. Add the crushed garlic and finely chopped hot pepper during the last minute.

Add the peeled, diced tomato and salt, then raise the heat slightly. Cook until the tomato breaks down and no longer releases liquid into the pan; the base is ready when a spoon drawn across the bottom leaves a path that stays open.

Add the squeezed leaves to the pan and stir for 6 minutes, until well combined with the sauce. Turn off the heat, add the peanut butter and black pepper, and fold from the bottom up 2 times; the residual heat will melt the peanut butter. Taste and adjust the salt, then serve hot.