Zimbabwe Greens
Source of Recipe
the web
List of Ingredients
1 bn Collard greens, washed
1 c Water
1 lg Tomato, cored, chopped
5 Green onions, sliced (green
-and white part)
3 tb Natural smooth peanut butter
Salt to taste
Recipe
The greens used in his homeland aren't available here, but Reneth Mano
finds collard greens an excellent substitute.
Finely shred the greens, discarding tough stems. Place in a saucepan with
the water. Bring to boil and cook, stirring occasionally, just until greens
are crunchy-tender (don't overcook). Drain greens, reserving liquid. Return
greens to medium heat; add tomato and onions. Heat through, stirring
frequently.
Thin peanut butter with 3/4 cup of the reserved cooking liquid, then add to
vegetables. Heat, stirring constantly, until greens have a creamy
consistency, adding more reserved liquid if mixture seems too thick. Taste,
and add salt if needed.
Serves 4.
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