I always say that cooking should be fun not hard labour. Here’s one of the ways to save some time in the kitchen.
We are taught to arrange leafy vegetables before slicing them. I call that the prim and proper way where one spends lots of time arranging the vegetables. I don’t even want to think about arranging and cutting those vegetables on a day I will cook Nigerian Vegetable Soup (Edikang Ikong).
With the method detailed below, you are done in no time.
Please note that when you want to slice the vegetables for use as garnish for Nkwobi, Isi Ewu or Abacha, you will need to arrange the vegetables. The good thing is that in those instances, it’s not too much work because we usually need a small quantity of vegetables for garnish.
Here’s how to do it:
- Pick the vegetables from the stalk.
- Wash them in plenty of cool water. Add salt to the water if you wish.
- Place the vegetables in a sieve to drain.
- To slice, deep your finger tips into the vegetables in the sieve and grab as many leaves as you can comfortably hold in your hand.
- Place the leaves on a chopping board and cut them in half with a sharp knife.
- While holding one half of the vegetables in one hand, use your other hand to tuck the other half under the one you are holding.
- Using the perfect straight edge of vegetables as reference, slice the rest of the vegetables normally.
Watch the video below to see how I do it.