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We hope you got benefit from reading it, now let’s go back to mole a la grace greens with simple stir-fried green pigeon peas recipe. You can cook mole a la grace greens with simple stir-fried green pigeon peas using 23 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to prepare Mole A La Grace Greens With Simple Stir-Fried Green Pigeon Peas:

1. Provide For Greens
2. Take 2 bunches kunde leaves
3. Get 1 bunch sukuma wiki (collard greens)
4. Provide 1 bunch pumpkin leaves
5. Use 1 cup rosemary concentrate
6. Take 2 tablespoons cocoa powder
7. Get 5 pods okra
8. Prepare 5 large tomatoes
9. Provide 1 whole clove garlic
10. Get 1 large ginger root
11. You need 10 roasted almonds
12. Provide 1/2 cup vegetable oil
13. Provide 3 bay leaves
14. Take 1 teaspoon dried mint
15. Take 1 tablespoon black pepper
16. Use To taste salt
17. Prepare To balance acidity sugar and citric acid or lemon
18. Get For Mbaazi Stir-Fry
19. Prepare 3 cups boiled green mbaazi
20. You need 1 large onion
21. You need 1 large green hoho
22. Get 3 tablespoons vegetable oil
23. Get To taste salt

Steps to make Mole A La Grace Greens With Simple Stir-Fried Green Pigeon Peas:

1. For greens, wash the greens thoroughly and, while still whole, blanch for a few seconds in boiling water. Let cool and then cut into strips.
2. Cut the garlic and ginger into very small pieces and suet in the oil.
3. Add the chopped tomatoes and okra and cook until the tomatoes break down.
4. Deglace with the rosemary concentrate and add the cocoa. Let cook until it is a thick liquid.
5. Add the salt, spices and herbs (minus sugar and citric acid or lemon).
6. After you have a very thick liquid, take out the bay leaves, chop the almonds very finely and add to the sauce together with the greens. Cook until greens are tender.
7. Taste and then use the citric acid/lemon and sugar to round out the flavours. They are optional.
8. For the stir-fry, cut the onions and hoho into strips.
9. Fry them in the oil for a bit then add the mbaazi and season with salt.
10. Add a little water to avoid sticking and keep stirring until it is hot.
11. Serve with brown ugali.

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