Pumpkins are grown in Sweden but many are unaware that pumpkin leaves are fully edible and are a great source of vitamins and Iron. I like to cook my pumpkin leaves with ground nuts or peanut butter, but you can exclude these if you wish although nuts do give an extra protein kick and will be a culinary treat for many in Sweden. Squash leaves, sweet potatoe leaves and beans leaves can all be cooked in a similar fashion. Chard (mangold) and cabbage can also be cooked with groundnuts with a much shorter cooking time. I suggest using fresh smaller pumpkin leaves. Older leaves will need to be peeled (almost like you would rhubarb) to remove the hairy bits. I also try to simplify my recipes so opt to use peanut butter as opposed to ground peanuts or crushed tomatoe instead of fresh tomatoe.
Fry an onion finely chopped, add a crushed garlic clove or two. Add a packet or tin of crushed tomatoes. Bring to boil and simmer. Roughly chop about 500g of your washed pumpkin leaves and add to the tomato relish. leave to boil for 15-20 minutes until greens are soft. Add 2 spoons of peanut butter and gently boil for an additional 3-5 minutes untill the peanut mixture feels creamy.
I enjoy my ifisashi best served with Nshima (pup, nsima, ugali) however this vegetable is a great compliment to any rice dish and is great with grilled meat and potatoe.