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| Home -> [African, Vegetables] -> [Zimbabwe greens Recipe] |
Zimbabwe greens
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
African, Vegetables |
Rating: |
no rating. |
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Ingredients:
| | Stephen Ceideburg | | | 1 bn Collard greens, washed | | 1
| cup | Water | | 1
| large | Tomato, cored, chopped | | 5
| | Green onions, sliced (green | | | -and white part) | | 3
| tbsp | Natural smooth peanut butter | | | Salt to taste |
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Procedures:
| 1 | The greens used in his homeland aren"t available here, but reneth mano finds collard greens an excellent substitute. | | 2 | Finely shred the greens, discarding tough stems. | | 3 | Place in a saucepan with the water. | | 4 | Bring to boil and cook, stirring occasionally, just until greens are crunchy-tender (don"t overcook). | | 5 | Drain greens, reserving liquid. | | 6 | Return greens to medium heat; add tomato and onions. | | 7 | Heat through, stirring frequently. | | 8 | Thin peanut butter with ?cup of the reserved cooking liquid, then add to vegetables. | | 9 | Heat, stirring constantly, until greens have a creamy consistency, adding more reserved liquid if mixture seems too thick. | | 10 | Taste, and add salt if needed. | | 11 | Serves 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 |
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