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Zimbabwe Greens
At a Glance
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 30 minutes
- Yield
- 4 serving(s)
Categories
- Side Dish
- Vegetables
- Collard Greens
Cuisine
- African
- Zimbabwean
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Vegan
- Vegetarian
Allergens
- Peanuts
- Possible Peanuts — check ingredient labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
They use different greens in Africa but collard greens come the closest. Adapted from Recipes from countries around the world.
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Equipment
Saucepan, Colander, Knife, Cutting board
Ingredients
- 1 bunch collard greens, washed
- 1 cup water
- 1 large tomatoes, cored, chopped
- 5 green onions, sliced (green and white part)
- 3 tablespoons smooth peanut butter (natural is best)
- salt
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Instructions
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; add salt if needed.
Serves 4.
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