Isogo is part of the African nightshade family. The leaves of these varieties are non-poisonous and valued for being rich in vitamins and minerals. They should be cooked as the leaves are very bitter. The bitterness is reduced when cooked with tomatoes.
Isogo and Tomatoes
5 cups of water
5 tablespoons oil
1 bunch isogo
1 large onion (finely chopped)
2-3 cups fresh tomatoes (peeled and chopped)
Salt (to taste)
Boil water in a medium sized pot. Remove isogo leaves (and small stems) from the main stalk, discarding the stalk. Coarsely chop the leaves and stems. Place chopped greens into boiling water, turn heat down to medium and cover for about 20-25 minutes or until tender. After the greens are tender, drain and discard the water.
While the greens are cooking, heat about 5 tablespoons of oil in a large saucepan on medium heat. Sauté the onions until they are lightly caramelized. Add the isogo and stir until completely mixed. After two minutes, add the tomatoes. Stir occasionally until the tomatoes are soft. Cover and cook on medium-low for 5-7 minutes, stirring occasionally. Season with salt to taste.
Put this mixture on top of bread, pasta or rice.
Global Greens recipe