In my culture, women eat these leafy veggies during their pregnancy to welcome luck and ensure an easy delivery. We call them “pregnant greens” for this reason. I cook them in a variety of ways. This method is soup-based and very easy.
[Editor's Note: This recipe is from the Mienh tribe of Southeast Asia and part of our Lost Recipes Collection.]
- Approximately 1 to 5 ratio of meat to veggies: 1 cup chicken or pork, 5 cups pregnant greens
- 4-5 cups water
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
Preparation1. In a pot, bring water to boil. Add pork. When pork is cooked, add pregnant greens and stir until wilted and cooked thoroughly.
2. Add salt and black pepper to taste.