Start by picking and selecting this is cutting off the stalk and checking out for tiny instects

Wash them throughly in cold water...you can cut into pieces or choose to cook them whole

You can decide to blanch them first like I do to most of my greens but you can pass since mchicha is so soft and cooks very fast

In a pan/sulfuria heat the oil add in your onions

Sauté until translucent don’t burn or brown them

Add in your diced tomatoes

Cook until properly done I add salt at this point just a little not to much

Add your mchicha

Cook for 2mins turning occasionally adjust seasoning if need be.. I love mine crispy and for it to retain its goodness and colour don’t over cook it 4mins is enough...

You can choose to mix it with other greens like kanzira managu or spinach if doing so make sure you cook the other greens 1st and add the mchicha the last 4minutes it cooks really fast..

Enjoy with your favorite dish..ugali chapati rice mashed potatoes and so on.. and of course some proteins beans njahi beef chicken etc