Sardines and Greens Stew

Ingredients

 * oil for frying (palm oil is most authentic, but any vegetable oil will do)
 * 1 onion, finely chopped
 * 1 clove of garlic, minced
 * 1 or 2 ripe tomatoes, chopped (or canned tomatoes, or tomato sauce or paste)
 * 1 to 2 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 (2 or 3 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 tomatoes 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.