Steamed Pumpkin Leaves with Brown Rice

Pumpkin leaves are a familiar green in a lot of West African kitchens, and here they're kept simple — just garlic, onion, and a quick wilt before joining already-cooked brown rice.

Brown rice keeps the meal higher in fiber than white rice would, and the seasoning leans on black pepper and smoked paprika rather than a heavy hand of salt, which is what earns this dish its heart-healthy and high-blood-pressure tags. Sautéing the onion and garlic first builds real flavor into the base, so the dish doesn't need much salt to taste finished. It comes together quickly enough for a weeknight side, or a light meal on its own.

Cover the pan for the last few minutes so the leaves steam through evenly, then fluff everything together before serving.