Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, finely chopped
- 1 teaspoon freshly grated ginger
- 1 bunch of kale or collard greens, roughly chopped (approximately 8 cups)
- 1 cup vegetable stock or water
- 1/2 cup smooth peanut butter
- 2 tablespoons tamari or soy sauce
- 1 tablespoon fresh lemon juice
- Salt and freshly ground pepper to taste
Instructions
- Warm the olive oil in a large frying pan over medium heat.
- Add the diced onion and sauté until soft and translucent, about 5 minutes.
- Incorporate the chopped garlic and ginger, cooking for an additional 1-2 minutes.
- Add the chopped kale or collard greens, mixing well, and let them cook for about 5 minutes until they start to soften.
- Pour in the vegetable stock or water, cover the pan, and let it simmer gently for about 10 minutes, or until the greens are tender.
- In a separate bowl, blend the peanut butter, tamari, and lemon juice until silky and uniform.
- Once the greens are ready, remove the lid and fold in the peanut butter mixture, stirring continuously for another 5 minutes until well integrated and heated through.
- Adjust the seasoning with salt and pepper to your liking before serving.
Notes
- For an extra crunch, sprinkle some chopped roasted peanuts on top just before serving.
- Feel free to swap out the kale or collard greens with spinach or Swiss chard for a unique twist on flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Zimbabwean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg