Side Pannel
Zimbabwe Greens
Zimbabwe Greens
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, African
Ingredients List
- 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
Directions
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.
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.
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