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- one to two pounds (or more): cassava leaves (Feuilles de manioc), collards, kale, turnip greens or similar;
- 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)
- 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.