Sardines and Greens Stew

Ingredients

 * oil for frying (palm oil is most authentic, but any vegetable oil will do)
 * one Onion, finely chopped
 * one clove of garlic, minced
 * one or two ripe tomatos, chopped (or canned tomatos, or tomato sauce or paste)
 * one to two pounds of spinach, cleaned, stems removed—or -- cassava leaves (Feuilles de manioc), kale, collards, or turnip greens or similar, cleaned, stems removed and parboiled (or some combination of these)
 * salt, black pepper, cayenne pepper or red pepper (to taste)
 * canned sardines (two or three cans is good, but one can will do if you're on a tight budget)

Directions

 * 1) If using dried or salted fish:  Soak fish in water for a few hours, rinse and remove any skin or bones, and cut it into bite-sized pieces.
 * 2) Heat a few spoonfuls of oil in a large saucepan and fry the Onion and garlic for a few minutes.
 * 3) Add the spinach (or greens) and fry them at high heat for a few minutes, stirring continually. (just a few minutes for spinach, but a few minutes more for other greens).
 * 4) Stir in the tomatoes (or canned tomatos with their juice, or tomato sauce or paste), the salt and pepper, and a cup of water.
 * 5) Reduce heat, cover, and allow to simmer for twenty minutes or until the greens are nearly tender.
 * 6) Add the sardines (or other preserved fish) and contine to simmer until the greens are ready to eat.
 * 7) Serve with Baton de manioc / Chikwangue, or Fufu, or plantains, or rice.