Zimbabwe Greens Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
1 bunch: Collard greens, washed
1 cup: Water,
1 large: Tomato, cored, chopped
5: Green onions, sliced, green and white part
3 tbsp: Natural smooth peanut butter,
Salt to taste,
Directions:
The greens used in his homeland arent 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 (dont 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.
Source from luhu.jp
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 (dont 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.
Source from luhu.jp