Zimbabwe Greens

DIRECTIONS

• 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; add salt if needed.
• Serves 4.