Morogo, spinach, kale or pumpkin leaves can all be used interchangeably.


  • 30 ml (2 tbsp.) cooking oil
  • 500 g spinach leaves, centre rib removed, rinsed
  • 500 g kale, centre rib removed, rinsed
  • 1 clove garlic, crushed
  • 1 chilli, sliced (optional)
  • Stiff maize meal (pap), to serve
  • Red skin peanuts to garnish (optional)
  • 2 ripe avocados, peeled, stoned and sliced


  1. In a large frying pan (preferably with a lid) heat the oil and place the spinach, kale, garlic and chilli into the pan. Cover and cook over medium heat until the greens are wilted and soft, about 5 – 8 minutes.
  2. While the greens are cooking roughly chop the peanuts for garnish.
  3. Serve immediately with stiff pap, sliced avocado and the chopped peanuts.