4-6 servings
2 TBS olive oil
1 TBS minced garlic
½ cup chopped onion
½ tsp salt
¼ tsp cracked pepper
pinch of raw sugar
8-10 ounces of marog (greens) – cleaned
and coarsely chopped
2 or 3 large ripe tomatoes
Sauté the onions in the olive oil over medium heat until they just start to brown. Add the salt and pepper. Reduce the heat and let the onion caramelize over medium-low heat for about 15 minutes, until it is browned and sweet. Increase the heat to medium and add garlic and the marog (greens), tossing until they are just wilted. Add the fresh, peeled tomatoes cut into quarters, cover tightly with a lid and reduce heat to very low. Allow to gently braise until the tomatoes are soft and mushy (very posh cooking term meaning squishy). Break the tomatoes up with a fork or wooden spoon and mix everything together.
With the heat still on low, adjust the seasoning adding sugar, salt and pepper to taste, as needed. Depending on how acidic your tomatoes, you may want to add some lemon juice or balsamic vinegar (plain white vinegar is more authentic). The idea here is a sort of sweet ‘n sour tomato-ey flavour. Should your marog “stew” look too dry, you can add a little water or stock, just enough to stop the mixture from catching. Stir well; replace the lid and leave to simmer for another few minutes for the full flavors to develop.
