Zimbabwe Greens
1 bunch collard greens washed -and white part)
1 cup water
3 tablespoons smooth peanut butter
1 large tomato; seeded and chopped
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. 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.
