Chaya greens are some of the most nutritious greens you can eat. They must be cooked submerged for 5 minutes, but it takes 10-15 minutes to soften them anyway, as it does for hibiscus greens as well. So they are good combined. Neither green has much flavor on its own, making them very versatile. They will take on the flavor of whatever you cook them with. A few cranberry hibiscus leaves thrown in will give a little sorrel flavor if desired.

After cooking and draining the greens, you can freeze them for later use just like spinach greens. Add them to any dish to bump up the nutrition.

Makes 4 servings.

Ingredients

1 quart chaya leaves, chopped

1 quart hibiscus leaves

1 onion, chopped

2 cloves garlic, chopped

2 tsp Cuban oregano leaves, finely chopped

1 Tbs coconut or olive oil

1 Tbs red wine or balsamic vinegar

1/2 cup Chicken Stock or Bone Broth

salt and pepper to taste

Directions

In a large pot, bring 2 quarts of water to boil. Add the greens and boil for 15 minutes.

Use the next 10 minutes to prepare the rest of our ingredients, or just start the next step 10 minutes after your greens begin to boil.

In a large pot or pan, heat oil and herbs. Add onion and sauté until soft, about 5 minutes.

Drain the boiled greens and add them to the pan with the onions and herbs. Stir well to coat with the sautéed mixture. Add broth and vinegar and stir well to mix.

Put the lid on, then turn down the heat to medium-low. Wait 5 minutes.

Stir well and test for texture. If you want them softer, put the lid back on and cook 5 minutes more.

Season to taste with salt and pepper.