Total Time
Prep 15 mins
Cook 15 mins

They use different greens in Africa but collard greens come the closest. Adapted from Recipes from countries around the world.

Ingredients Nutrition

  • 1 bunch collard greens, washed
  • 236.59 ml water
  • 1 large tomatoes, cored, chopped
  • 5 green onions, sliced (green and white part)
  • 44.37 ml smooth peanut butter (natural is best)
  • salt


  1. Finely shred the greens, discarding tough stems.
  2. Place in a saucepan with the water.
  3. Bring to boil and cook, stirring occasionally, just until greens are crunchy-tender (don't overcook).
  4. Drain greens, reserving liquid.
  5. Return greens to medium heat; add tomato and onions.
  6. Heat through, stirring frequently.
  7. Thin peanut butter with 3/4 cup of the reserved cooking liquid, then add to vegetables.
  8. Heat, stirring constantly, until greens have a creamy consistency, adding more reserved liquid if mixture seems too thick.
  9. Taste; add salt if needed.
  10. Serves 4.
Most Helpful

3 5

I wanted to love this as I love collard greens and peanut butter but it just didn't do it for us. Served it for family dinner night and everyone at one serving but I think that was to be polite. Sorry! Maybe it was because I served it to a table full of Southerners who like their pork fat with greens!

5 5

Wow! The peanut butter adds a really special flavor to this! I did cook my greens longer but I do like mine tender. Made for ZWT4 Kumquat's Kookin' Kaboodles. ~Sue

5 5

Love them! I was raised on these. So many variations too. Absolutely yum