Kale and Spinach Stew

Instructions

1. Prepare the greens: Wash the kale, remove leaves from stems, and slice. Wash the baby spinach. Set water to boil with a pinch of baking soda to soften the kale.
2. Boil kale and add spinach: Add sliced kale to boiling water and stir to soften for a few minutes. Then add baby spinach and cook briefly until just softened. Rinse the greens with cold water to stop cooking, then squeeze out excess liquid and chop if chunky.
3. Prepare smoked turkey and sauté onions: In a small pot, add diced smoked turkey, salt, chicken bouillon powder, and diced onions. Bring to a simmer until turkey is tender.
4. Cook down tomatoes: In a separate pot, heat oil on medium-high heat. Add diced onions and cook until fragrant and softened. Add diced tomatoes and cook while stirring occasionally until the tomatoes reduce and lose their raw taste.
5. Combine ingredients: Add dried fish to the tomato pot. Season with salt and chicken bouillon powder to taste. Add fresh or frozen habanero peppers and cook until softened. Then add the cooked smoked turkey and stir to combine.
6. Add greens and finish stew: Add the prepared kale and spinach to the pot and stir well to combine. Allow the vegetables to marry with the tomato sauce and other ingredients for a while before serving.
7. Serve: Serve the kale and spinach stew with plantains, rice, corn fufu, or any preferred side dish.