Kale is native to Zimbabwe but collard greens are not, but are the most comparable to Zimbabwean greens. In 80% of all meals there is a serving of greens, wether it is lunch, or dinner, cooked usually with tomatoes and onions. At times they may be prepared by adding peanut butter in the ingredience, but it used to be prepared this way if there was no meat, or any other source of protien available to cook.

Ingredients

•1 bunch collard greens, washed

•1 cup water

•1 large tomato, chopped

•5 green onions, sliced

•3 Tablespoons creamy peanut butter

•Salt, to taste

Procedure

1.Remove the tough stems, then shred the greens. Place in a saucepan with the water.

2.Bring to a boil and cook, stirring occasionally, just until the greens are crunchy-tender, about 2 to 3 minutes.

3.Place a strainer or colander over a large bowl and drain the greens, reserving the cooking liquid in the bowl.

4.Return the greens to the saucepan and add the tomato and onions.

5.Cook over medium heat, stirring constantly, about 4 to 5 minutes.

6.Combine the peanut butter with ¾ cup of the cooking liquid reserved from the greens, then add to vegetables.

7.Heat, stirring constantly, until greens have a creamy consistency, adding more reserved liquid or water if mixture seems too thick. Add salt to taste.