Zimbabwe Greens

Recipes Ingredients:

5
Green onions, sliced (green
1 bn Collard greens, washed
-and white part)
1 c Water
3 tb Natural smooth peanut butter
1 lg Tomato, cored, chopped
Salt to taste

Recipe Instructions:

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.