How to make Steamed Leafy Green vegetables

Adding Leafy vegetables to your meals not only makes it colorful, it also gives you the basic Vitamins & minerals your body needs. Leafy Green vegetables are high in calcium, iron, chlorophyll, folic acid, Vitamin C e.t.c. It is commonly boiled, steamed, or included in soups and stir-fry’s. For this easy recipe, I made use of the leaves of the Green Amaranth popularly known as “Green” in Nigeria – though this recipe is not restricted to ‘green’ alone as you can make use any of the leafy Vegetables you are familiar with. Leafy vegetables could be used either as the main ingredient in the preparation of meals or as a side dish.

• Cook Time: 5 minutes
• Serves:        2-3people

Ingredients

• 1lb. Green Amaranth leaves (untrimmed)

• ½ Bulb Onions, Chopped

• ½ tsp. Salt to taste

Directions

1. Wash the greens with the edible stems to remove all the sand and dirt.

2. Chop the Green leaves including the stems and Place in a medium sized pot

3. Add the chopped onions and season with salt; Cover the pot & Leave to steam for 5 mins while stirring Occasionally (Don’t Add Water)

4. Turn Off the burner and serve as a side dish

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