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Steamed Pumpkin Leaves with Brown Rice

Pumpkin leaves sautéed with garlic and folded through brown rice — a simple, fiber-rich side that leans low on sodium.

Ingredients

  • 2 cups fresh pumpkin leaves washed and chopped
  • 1 cup brown rice cooked
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika optional
  • 1 cup water or low-sodium vegetable broth
  • Lemon wedges for serving, optional

Instructions

  1. Heat olive oil in a large skillet or saucepan over medium heat.
  2. Sauté onion and garlic until fragrant and translucent.
  3. Add pumpkin leaves and cook for 3–4 minutes until slightly wilted.
  4. Stir in cooked brown rice and sprinkle black pepper and smoked paprika.
  5. Add water or vegetable broth and cover for 3–5 minutes until leaves are tender.
  6. Serve warm with lemon wedges if desired.