Greens in Peanut Sauce

Ingredients

 * 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)

Directions
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.
 * 1) If you are using peanuts (instead of peanut butter), make your own homemade peanut paste:
 * 1) 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.
 * 2) 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.
 * 3) In a bowl combine the peanut butter with enough of the liquid from the cooking pot to allow it to be mixed until smooth.
 * 4) Add peanut butter mixture to greens. Season to taste. Simmer on very low heat until greens are tender to your liking.