Zimbabwe greens

1. The greens used in his homeland aren"t available here, but reneth mano finds collard greens an excellent substitute.
2. Finely shred the greens, discarding tough stems.
3. Place in a saucepan with the water.
4. Bring to boil and cook, stirring occasionally, just until greens are crunchy-tender (don"t overcook).
5. Drain greens, reserving liquid.
6. Return greens to medium heat; add tomato and onions.
7. Heat through, stirring frequently.
8. Thin peanut butter with ¾ cup of the reserved cooking liquid, then add to vegetables.
9. Heat, stirring constantly, until greens have a creamy consistency, adding more reserved liquid if mixture seems too thick.
10. Taste, and add salt if needed.
11. Serves Per serving: 110 calories, 6 g protein, 9 g carbohydrate, 6 g fat (1 g saturated), 0 mg cholesterol, 85 mg sodium, 4 g fiber.