Side Servings

Imifino (wild greens)

5 minutes
25 minutes

Imifino are essentially wild, foraged greens. I love umfino because it can really be any combination of dark, leafy greens you can get your hands on. I use whole kale and chopped spinach as well as some chargrilled young onions to add smokiness and crunch.

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  • 200 g kale 
  • 200 g spinach, washed and torn 
  • 60 g wild rocket 
  • 4 T olive oil 
  • 200 g baby onions or baby leeks, halved lengthways 
  • 350 g Woolworths baby gem squash, sliced 
  • sea salt and freshly ground black pepper, to taste 

1. Bring a saucepan of water to the boil, keeping a bowl of iced water close by. Blanch the greens by cooking them in the boiling water for 3 minutes, then submerge them in the iced water.

2. Heat a pan and add the olive oil. When the pan is very hot, char the onions/leeks and the baby gem squash. Remove from the pan and set aside. In the same pan, flash-fry the greens and season with salt and pepper. Arrange the veggies on a plate and serve warm as a hearty side.

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Photograph: Toby Murphy 

Khanya Mzongwana

Recipe by: Khanya Mzongwana

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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