Ingredients

• 1 green or red capsicum, diced or thinly sliced
• 1-2 chiles, jalapenos or your choice, sliced
• 1/2 medium onion, diced
• 2+ cloves of garlic, chopped fine
• 1 bunch of greens (e.g., silverbeet, kale), chopped
• olive oil
• salt
• pepper
• cayenne pepper

Method

1. Heat olive oil over medium high heat. If using a non-stick skillet, you only need about a teaspoon. Otherwise, about a tablespoon.
2. Add onions. Saute until soft, about 5 minutes.
3. Add capsicum, chile, and garlic. Saute for a few minutes until garlic is golden brown.

4. Add greens. Stir to coat with vegetables and oil. Add a pinch of salt.
5. Add about 1/4 cup of water. Bring to a boil, cover, and reduce heat to medium-low.
6. Simmer until greens are bright green and tender, but not too soft (about 10 minutes).
7. Sprinkle with salt and pepper to taste. Add cayenne pepper for a bit more kick.

Can be served with Ethiopian Red Lentils as pictured.