From Our Farm
Cowpea Greens
Cowpea greens are the edible young leaves and tender shoots of the same plant that produces cowpeas or black-eyed peas. Known as kunde in parts of East Africa, they have a hearty green flavor and become tender when simmered.
How it compares to Collard greens and spinach
Cowpea leaves are heartier and more textured than spinach but usually less thick than mature collards. They pair especially well with tomato, onion, coconut milk or peanut sauce.
Storage & handling
- Choose young leaves and tender shoots; mature stems can be fibrous.
- Wash the greens several times and remove damaged leaves and tough stems.
- Cook the leaves until tender rather than serving them raw.
- A small pinch of baking soda is sometimes used traditionally to soften greens, but too much can make them mushy and increase sodium.
3 Ways to Cook Cowpea Greens
Kenyan-Style Kunde with TomatoTender cowpea leaves cooked with onion, tomato and garlic, traditionally served with ugali or rice.+
Ingredients
- 1 large bunch cowpea leaves
- 1 tablespoon cooking oil
- 1 medium onion, chopped
- 2 tomatoes, chopped
- 2 garlic cloves, minced
- 1/2 cup water
- Salt to taste
- 1/4 cup milk, optional
Instructions
- Pick over the greens, remove tough stems and wash the leaves thoroughly.
- Place the leaves and water in a saucepan, cover and simmer for 8 to 12 minutes until tender.
- Drain off excess liquid if necessary and roughly chop the cooked greens.
- Heat the oil in a pan and cook the onion until soft.
- Add the garlic and tomatoes and cook until the tomatoes form a sauce.
- Stir in the cooked greens and season with salt.
- Add the optional milk and simmer gently for 3 to 5 minutes.
- Serve with ugali, chapati, rice or potatoes.
Recipe adapted from African Foodie Fix
Cowpea Leaves in Peanut SauceA rich greens dish using peanut butter and coconut milk for a creamy, savory sauce.+
Ingredients
- 1 large bunch cowpea leaves
- 1 small onion, chopped
- 1 tomato, chopped
- 1/2 cup coconut milk or dairy milk
- 1/3 cup natural peanut butter
- 1 tablespoon cooking oil
- 1/2 cup water
- Salt and chile to taste
Instructions
- Wash the leaves well, remove tough stems and chop the greens.
- Heat the oil in a saucepan and soften the onion.
- Add the tomato and cook until it breaks down.
- Add the greens and water, cover and simmer until tender.
- Whisk the peanut butter into the coconut milk until smooth.
- Pour the mixture into the greens and stir well.
- Simmer uncovered for 5 to 8 minutes, stirring often so the sauce does not scorch.
- Season with salt and chile and serve hot.
Recipe adapted from N2Africa Grain Legume Processing Handbook
Cowpea Greens and Beans StewA filling one-pot dish that combines the leaves with cooked black-eyed peas.+
Ingredients
- 4 cups chopped cowpea greens
- 2 cups cooked black-eyed peas
- 1 tablespoon oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 can diced tomatoes, 14 to 15 ounces
- 1 cup vegetable broth
- 1 teaspoon smoked paprika
- Salt and black pepper
Instructions
- Wash the greens, remove tough stems and chop the leaves.
- Heat the oil in a pot and cook the onion until softened.
- Add the garlic and smoked paprika and stir for 30 seconds.
- Add the tomatoes, broth and cooked black-eyed peas.
- Bring to a simmer and cook for 5 minutes.
- Stir in the cowpea greens, cover and simmer for 10 to 15 minutes until tender.
- Season with salt and pepper and serve with rice or bread.
Recipe adapted from Access Agriculture
Want Cowpea Greens in your box?
Every Belle Nature CSA box is grown in Farmington, MN, harvested within 24 hours of delivery, and comes with recipes like these. Reserve your 12-week farm share for the Twin Cities.
A CSA farm in Farmington, MN delivering farm-fresh, seasonal vegetable boxes across Minneapolis, St. Paul & the Twin Cities metro.
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