Tuesday, 5 February 2008

Zimbabwe Greens

  Spinach or Kale or any similar greens can be used 1 bunch spinach, washed 1 cup Water 1 large Tomato, cored, chopped 5 Green onions, sliced (green and white part)(if not available use ordinary onions) 3 Tablespoons 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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