ZIMBABWE GREENS

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

Directions

1. 1The greens used in his homeland aren't available here, but Reneth Mano
2. 2finds collard greens an excellent substitute.
3. 3Finely shred the greens, discarding tough stems. Place in a saucepan with
4. 4the water. Bring to boil and cook, stirring occasionally, just until greens
5. 5are crunchy-tender (don't overcook). Drain greens, reserving liquid. Return
6. 6greens to medium heat; add tomato and onions. Heat through, stirring
7. 7frequently.
8. 8Thin peanut butter with 3/4 cup of the reserved cooking liquid, then add to
9. 9vegetables. Heat, stirring constantly, until greens have a creamy
10. 10consistency, adding more reserved liquid if mixture seems too thick. Taste,
11. 11and add salt if needed.
12. 12Serves 4.
13. 13PER SERVING: 110 calories, 6 g protein, 9 g carbohydrate, 6 g fat (1 g
14. 14saturated), 0 mg cholesterol, 85 mg sodium, 4 g fiber.