Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg 5 Green onions, sliced (green
1 bn Collard greens, washed -and white part)
1 c Water 3 tb Natural smooth peanut butter
1 lg Tomato, cored, chopped 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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