Greens in Peanut SauceVeggies: Collards, Kale, Spinach, Turnip Greens
This recipe, variations of which are found all over Central and Southern Africa, combines greens with another common feature of African cuisine: the groundnut, or peanut, sauce.
What you need
- one to two pounds (or more): cassava leaves ( Feuilles de Manioc), collards, kale, turnip greens or similar; or spinach; cleaned, stems removed; and shredded, or pounded in a mortar with a pestle
- one ripe tomato, chopped (or canned tomato, drained)
- one onion, finely chopped
- one-half cup peanut butter (or peanuts)
- salt, black pepper, cayenne pepper or red pepper (to taste)
What you do
- If you are using peanuts (instead of peanut butter), make your own homemade peanut paste:
Remove the peanuts’ shells, roast the peanuts on a baking sheet in a hot oven, or in a large skillet on the stove, stirring often, then remove the skins. Place the peanuts in a saucepan, add a few tablespoons of water to partially cover them and bring to a slow boil, stirring often. Reduce heat. Crush peanuts with a potato-masher.
- In a large pot bring two cups of water to a boil. Add greens. Cover and cook on high heat for ten minutes, stirring often.
- Reduce heat. Remove most of the liquid from the pot and save half of it. Add tomatoes and onion to the greens, stir and simmer for ten minutes or more.
- In a bowl combine the peanut butter with enough of the liquid from the cooking pot to allow it to be mixed until smooth.
- Add peanut butter mixture to greens. Season to taste. Simmer on very low heat until greens are tender to your liking.
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