Served in Ghana, typically over rice
1lb (approximate) of washed, chopped fresh spinach or kale (can use frozen but defrost and squeeze dry first)
1/2 cup pumpkin seeds (original recipe calls for toasted but I used raw, unsalted, organic ones)
1/2-3/4 cup water (original recipe calls for 1/4 cup but it didn't seem enough)
1 onion, finely chopped
1/4 cup tomato paste
1 tomato, diced
1 teaspoon salt
1/2 teaspoon cayenne pepper
Add the pumpkin seeds and water to a blender and process until a paste forms. Heat the oil in a large pot or skillet and add the onion. Saute until the onion turns golden brown, 5-10 minutes. Add the remaining ingredients, cover and cook on low for 30 minutes.
Note: If using fresh kale for the recipe and 30 minutes is perfect. If using fresh spinach, you should probably reduce cooking time to about 20 minutes. If using frozen, thawed greens, only cook for 15 minutes so as to avoid overcooked vegetables.