Zimbabwe greens
Yield: 4 Servings S
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
Instructions:
Salt to taste 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. PER SERVING: 110 calories 6 g protein 9 g carbohydrate 6 g fat (1 g saturated) 0 mg cholesterol 85 mg sodium 4 g fiber. From an article by Karola Saekel in the San Francisco Chronicle 8/18/93.
