Moringa greens are high in protein and very nutritious. They are also one of the best-tasting perennial greens for our area.

Makes 4 servings.

Ingredients

2 quarts moringa leaves
1 onion, chopped
1 Tbs butter or coconut oil
1/2 cup white wine, Chicken Stock or Bone Broth

Directions

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

Add moringa leaves and stir well to coat with the oil and onion mixture. Add wine or broth 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. The leaves will be soft, but the tiny stems may need another 5 minutes. Season to taste with salt and pepper.
Note: Moringa leaves have tiny stems which are full of fiber and very difficult to remove before cooking. Some can be taken out after the cooked greens cool, but many will remain. As you would with beans, start with small servings.