Mataba de brèdes

Name: Mataba de brèdes
Total time: 50 min
Yield: Serves 4
Cuisine: Mayotte
Ingredients: 700 g (1½ lb) brèdes (leafy greens); 300 ml (1¼ cups) coconut milk; 2 onions; 4 garlic cloves; 2 tomatoes; 1 chili; 2 tablespoons oil; 1 pinch salt

Leafy greens mataba

⏱ 50 minServes 4Easy320 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

700 g (25 oz)brèdesleafy greens
300 ml (1¼ cups)coconut milk
2onions
4 clovesgarlic
2tomatoes
1chili
2 tbspoil
1 pinchsalt

700 g (25 oz) brèdes leafy greens
300 ml (1¼ cups) coconut milk
2 onions
4 cloves garlic
2 tomatoes
1 chili
2 tbsp oil
1 pinch salt

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large sauté pan (30 cm / 12 in)

1 paring knife

1 cutting board (40 cm / 16 in)

1 wooden spoon (30 cm / 12 in)

03 — Method

Wash the greens well to remove all the soil, remove the tough stems and chop roughly.
Slice the onions, chop the garlic (germ removed) and chop the peeled tomatoes; set aside while you heat the sauté pan with a little oil.
Sauté the onions and garlic until soft, then add the tomatoes and cook down 5 min, stirring.
Add the greens a handful at a time and let them wilt, stirring, until much reduced.
Add the coconut milk and the whole chili, salt lightly and simmer gently 15 minutes until the greens are very tender.
Remove the chili, adjust the seasoning and serve hot with white rice or grilled fish.