| 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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