Pumpkin leaves and butternut

I’ve been having a craving for green vegetables, whole meals without any meat at all. Just a starch and something green. It is not easy to convince this man to go more than a couple of days without any kind of meat. Unless I plan to serve a whole lot of beans! The last time I did a whole week of no meat at all I heard about it (^_^)

4 cloves of grated garlic and grated butternut

He was picking me up from work and as he ways does. usually he walks in and says hello to a few of my workmates before we leave. This time he walked in and bellowed out “Babe! I want meat!” I didn’t even know how to respond to that. I just turned at my desk and stared at him like a deer in headlights.

It was late when I started this meal, but it cooked quick. Veggies cook much faster than meat, so if you ever want to make something quick, make it vegetarian. There is a sukuma recipe my mother makes where she mixes in some butternut. I didn’t have any sukuma, but I had some blanched pumpkin leaves in the freezer.

fry the garlic and butternut in some oil, when the butternut softens add 1 chopped onion
then the washed, cut and blanched pumpkin leaves
served with ugali

Husband Rating: ★★★★★★☆☆☆☆

The first thing he said when I handed him his plate was “No meat?!!”
This is nice, very nice if you like green veggies. I would add more pumpkin leaves next time though.

About aika

Making, eating and sharing good food are a splendid way to start, brake and end a day! I post good eats on www.pendolamama.co.ke. Life is a feast, eat up!

8 thoughts on “Pumpkin leaves and butternut

  1. How does the butternut change the flavour of the greens? and would it be the same if you used pumpkin?– also I am having a laugh over all the food related ‘battles’ 😀

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