Recipe: Zimbabwe Greens

Zimbabwe Greens

The greens used in Zimbabwe aren't available here, but Reneth Mano finds collard greens an excellent substitute.

1 bunch Collard greens, washed
1 cup Water
1 large Tomato, cored, chopped
5 Green onions, sliced (green and white part)
3 Tablespoons Natural smooth peanut butter
Salt to taste

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.