Jul 14 2026
Restaurants›Motherland Kitchen›Spinach-collards Pumpkin Seed Stew Recipe

Spinach-collards Pumpkin Seed Stew Recipe

Inspired by Motherland Kitchen
Time45m
Serves4

Pumpkin seed, spinach, collards, palm oil, herbs & spices. With choice of fufu/white rice.

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Ingredients

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Vegetables

Seeds and Oils

Herbs and Spices

Optional Serving

Method

Preparation

  1. 1

    Prepare the Vegetables

    Wash and chop the spinach and collard greens into bite-sized pieces. Dice the onion and bell pepper, and mince the garlic.

  2. 2

    Toast the Pumpkin Seeds

    In a dry skillet over medium heat, toast the pumpkin seeds until they are golden and fragrant, about 5-7 minutes. Stir occasionally to prevent burning. Remove from heat and set aside.

Cooking the Stew

  1. 3

    Heat the Oil

    In a large pot, heat the palm oil over medium heat until shimmering.

  2. 4

    Sauté the Aromatics

    Add the diced onion, bell pepper, and minced garlic to the pot. Sauté until the onion is translucent and fragrant, about 5 minutes.

  3. 5

    Add the Greens

    Stir in the chopped collard greens and cook for about 3-4 minutes until they begin to wilt.

  4. 6

    Incorporate Spinach

    Add the chopped spinach to the pot and stir, cooking for another 3-4 minutes until wilted.

  5. 7

    Season the Stew

    Add the toasted pumpkin seeds, salt, black pepper, cayenne pepper, thyme, and bay leaf to the pot. Stir well to combine.

  6. 8

    Simmer

    Pour in enough water to cover the greens (about 2-3 cups), bring to a gentle simmer, and cook for 15-20 minutes until flavors meld and greens are tender.

Serving

  1. 9

    Serve the Stew

    Remove the bay leaf and serve the stew hot with fufu or white rice on the side.

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