2 bunches fresh collard greens (or spinach), washed and chopped
250 ml raw peanuts, ground
1 onion, sliced
2 medium tomatoes, sliced

In a medium-sized saucepan, boil the onion and tomatoes with the ground peanuts, adding salt to taste and water as needed. After a few minutes, add chopped greens. Stirring occasionally, continue cooking until the peanuts are soft and the mixture has become a fairly thick buttery sauce (15 - 20 minutes). Serve hot or cold.

Serves 4.


country : Zambia

course : vegan dish


source : Patty McDuffy [IRE_tag]