Mushroom mustard greens mix

TSUNGA, also known as mustard greens, is one of the popular leafy greens here in Zimbabwe.

We typically enjoy it mixed with peanut butter or as boiled veggies mixed with cooked tomatoes and onions.

But we are going to break the norm. We want to make something different with this leafy green type.

Fully aware that not everyone is a fan of tsunga, thanks to its sourness, the challenge was to also prepare the veggie effectively enough to tame its notorious tartness.

So I set out to introduce oyster mushroom in what became a mushroom and mustard greens mix.

Although I used oyster mushroom here, you should achieve the same results with white button mushroom. These two mushroom types are the most accessible in

Zimbabwe. Any other type of mushroom would be an experiment on your part, which is not bad. I had myself a nice side dish that could be served with your preferred starch, protein and some gravy/sauce.

Keep in mind that there is no perfect way of getting rid of the sourness.

However, this 10-minute recipe did a good job in taming the tartness.

An alternative to tsunga for the recipe should be spinach or leafy greens of your preference. In addition, soy sauce may also be used in place of Worcestershire sauce.

One teaspoon garlic, finely minced;

One tablespoon Worcestershire sauce;

Three quarter teaspoon salt; and

Three tablespoons oil.

1. Get your ingredients together. Heat oil in pan. Add the mushroom, Worcestershire sauce, garlic and a quarter teaspoon salt. Fry until mushroom is beginning to turn golden brown.

2. Add the mustard greens and half teaspoon salt, fry for three minutes or until just cooked. (Do not to overcook the greens as they will lose all their nutrients and will also not look as appealing).

3. Taste for seasoning and adjust accordingly. Enjoy! zimbokitchen.com

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