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

1. If you are using peanuts (instead of Peanut butter), make your own homemade Peanut paste:
2. 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.
3. Place the peanuts in a saucepan, add a few tablespoons of water to partially cover them and bring to a slow boil, stirring often.
4. Reduce heat.
5. Crush peanuts with a potato-masher.
6. In a large pot bring two cups of water to a boil. Add greens.
7. Cover and cook on high heat for ten minutes, stirring often.
8. Reduce heat.
9. Remove most of the liquid from the pot and save half of it.
10. Add tomatoes and Onion to the greens, stir and simmer for ten minutes or more.
11. In a bowl combine the Peanut butter with enough of the liquid from the cooking pot to allow it to be mixed until smooth.
12. Add Peanut butter mixture to greens.
13. Season to taste.
14. Simmer on very low heat until greens are tender to your liking.