| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | African, Vegetables | 4 | Servings | |
INGREDIENTS
| Stephen Ceideburg | ||
| 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 |
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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