Note: Moroko can be made with any dark greens you'd like, such as kale, spinach, chard, or mustard greens. Optionally, beans or potatoes can be added.
1 bunch mustard greens, chopped finely
3 large russet potatoes, peeled and cubed
1½ cup stock, as needed
1. Remove the tough stems from the mustard greens and chop the leaves finely.
2. In a medium pot brown the potatoes in vegetable oil over medium heat.
3. Add the greens, stock, salt and pepper. Cover and simmer until everything is soft enough to mash with the back of a wooden spoon.
Source: Recipe © Sasha Martin, Global Table Adventure. For personal or educational use only.