Proper "morogo" african style cooked spinach.

Proper African style "morogo" or spinach can actually be made of a variety of greens including pumpkins leaves, various wild plants and even beetroot tops.
The secret is the method.
Finely slice the green leaves after washing thouroughly.
Put into a large pot and drizzle with vegetable oil. Add 1 teaspoon of salt for every 500g of fresh leaves.(It is eaten quite salty as it is usually accompanied by an unseasoned starch like sweet potato, rice or more commonly maize meal or polenta cooked stiff.

Do not add water. Heat gently and it will cook in its own water iy you have just washed it. Simmer very slowly for an hour, turning gently. Add very little water if required, as it is basically steamed.