Saturday, March 17, 2007


(a vegetarian recipe from Angola published in CRS' Operation Rice Bowl Lenten reflection materials)

1 Tsp vegetable oil
1 onion, diced
1 lb collard greens, kale or spinach
3/4 C toasted sesame seeds or unsalted peanuts [I used 2 palmfuls of sesame seed and 1Tsp of natural peanut butter]
garlic, minced, to taste
[ginger, minced]
vegetable broth (optional)
3 tomatoes, chopped
salt & pepper, to taste
red pepper flakes, to taste

In a large saucepan, cook the greens in boiling water until tender and drain. Vegetable broth may be added for flavor. Set aside.

In frying pan, saute onions in oil for 3-4 minutes before adding garlic. Add garlic & ginger and saute until soft and aromatic. Add tomatoes and cook until tender. Then add peanuts or seeds (or peanut butter) Continue cooking for about 5 minutes.

Add greens to the mixture and season with salt, pepper and pepper flakes. Cook together for a few minutes. Serve with hot rice.

1 comment:

Alissa said...

Made this tonight for my lunches this week. I added mushrooms, which may not be authentic but I had them and needed to use them in something. I liked it! Used up lots of stuff from the farm share in this dish.