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How to make Steamed Leafy Green vegetables

Adding Leafy vegetables to your meals not only makes it colorful, it also gives you the basic Vitamins & minerals your body needs. Leafy Green vegetables are high in calcium, iron, chlorophyll, folic acid, Vitamin C e.t.c. It is commonly boiled, steamed, or included in soups and stir-fry’s. For this easy recipe, I made use of the leaves of the Green Amaranth popularly known as “Green” in Nigeria – though this recipe is not restricted to 'green' alone as you can make use any of the leafy Vegetables you are familiar with. Leafy vegetables could be used either as the main ingredient in the preparation of meals or as a side dish.

• Cook Time: 5 minutes
• Serves:        2-3people

• 1lb. Green Amaranth leaves (untrimmed)
• ½ Bulb Onions, Chopped
• ½ tsp. Salt to taste


1. Wash the greens with the edible stems to remove all the sand and dirt.

2. Chop the Green leaves including the stems and Place in a medium sized pot

3. Add the chopped onions and season with salt; Cover the pot & Leave to steam for 5 mins while stirring Occasionally (Don’t Add Water)

4. Turn Off the burner and serve as a side dish

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  1. OK, I'd try this method cos when I steam veggies it comes out in an unappetising shade of green.

    1. Ok...just make sure you don't leave it for so long.

  2. This is how I do it too to retain a fresh color.

  3. Thank you so much Dobby for teaching us Nigerian men how to cook so we don't have to wait for our wives all the time to cook our desired dishes for us ;-). It tastes lovely by the way

  4. Have tried it my way in the past but always overcook the vegetable, will be trying this by weekend with a timer this time around. Thanks for sharing.

    1. Thank you too wale. Do let us know how it goes.


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