African Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Zimbabwe greens

Yield: 4 servings Ste

Ingredients:

• 1 bn Collard greens washed -and white part)
• 1 c Water 3 tb Natural smooth peanut butter
• 1 lg Tomato

Instructions:

cored chopped 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.

Web Standards & Support: