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African Spinach is a very short stovetop recipe in which spinach cooks with ghee, olive oil, garlic, and vegetable bouillon. The simplicity keeps the greens at the center of the dish.

Garlic is sautéed only briefly before the spinach is added. The pan is then covered so the packed leaves wilt in their own moisture with the bouillon seasoning.

Salt is adjusted only after cooking. Chopped kale can be substituted for spinach if a sturdier green is preferred.

Ingredients

• 1 teaspoon ghee
• 1 teaspoon olive oil
• 1–2 teaspoons garlic, crushed
• 6 cups spinach, packed
• 2 teaspoons vegetable bouillon powder
• Salt to taste

Method

Melt the ghee with the olive oil in a pot over medium heat. Add the garlic and sauté for about 30 seconds without letting it brown deeply. Add the spinach and vegetable bouillon, cover the pot, and cook for 8–10 minutes until the spinach is fully wilted and tender. Taste, add salt if needed, and serve warm. For variation, substitute chopped kale for the spinach and cook until tender. Makes 2 servings.