Taste & Travel
THIS RECIPE IS BASED on a cooking demo at Valley of 1000 Thrills. in place of the wild greens, you can use regular spinach, collard greens or amaranth greens.
Water 4 cups Sea Salt to taste
Wild Spinach 750 g, chopped
Fine Cornmeal 1/2 cup
Vegetable Oil 3 Tbs
Onion 1 large, chopped
Garlic 1–2 cloves, minced
1 BRING the water to a boil over high heat, and add salt just as the water is coming to a boil.
2 ADD the greens to the water. Gradually add the cornmeal to the boiling water and lower the heat when it the mix reaches a pureed or mashed potato consistency.
3 HEAT the oil in a separate pan and sauté the onions until browned. Stir in the garlic.
4 MIX the onion and garlic thoroughly into the greens and serve.