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Zimbabwe Greens



4 Servings
1 bn Collard greens,washed
1 c Water
1 lg Tomato,cored, chopped
5 Green onions (green and
-white part),sliced
3 T Natural smooth peanut butter
Salt,to taste


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.













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