*  Exported from  MasterCook  *

                             ZIMBABWE GREENS

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : African                          Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        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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