(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
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.