“They use different greens in Africa but collard greens come the closest. Adapted from Recipes from countries around the world.”
READY IN:
30mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 1 bunch collard greens, washed
  • 236.59 ml water
  • 1 large tomatoes, cored, chopped
  • 5 green onions, sliced (green and white part)
  • 44.37 ml smooth peanut butter (natural is best)
  • salt

Directions

  1. Finely shred the greens, discarding tough stems.
  2. Place in a saucepan with the water.
  3. Bring to boil and cook, stirring occasionally, just until greens are crunchy-tender (don't overcook).
  4. Drain greens, reserving liquid.
  5. Return greens to medium heat; add tomato and onions.
  6. Heat through, stirring frequently.
  7. Thin peanut butter with 3/4 cup of the reserved cooking liquid, then add to vegetables.
  8. Heat, stirring constantly, until greens have a creamy consistency, adding more reserved liquid if mixture seems too thick.
  9. Taste; add salt if needed.
  10. Serves 4.

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