*  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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