Zimbabwe Greens
From: Sharon

They use different greens in Africa but collard greens come the closest. Adapted from Recipes from countries around the world.

SERVES 4

• 1 bunch collard greens, washed
• 1 cup water
• 1 large tomato, cored, chopped
• 5 green onions, sliced (green and white part)
• 3 tablespoons smooth peanut butter (natural is best)
• salt

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; add salt if needed.

Serves 4.