Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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