INGRDIENTS

* 1 bn Collard greens washed -and white part)
* 1 c Water 3 tb Natural smooth peanut butter
* 1 lg Tomato

METHOD

Finely shred the greens discarding tough stems. Place in a saucepan with the water. Bring to boil and cook stirring occasionally just until greens are crunchy-tender (don't overcook). Drain greens reserving liquid. Return greens to medium heat; add tomato and onions. Heat through stirring frequently. Thin peanut butter with 3/4 cup of the reserved cooking liquid then add to vegetables. Heat stirring constantly until greens have a creamy consistency adding more reserved liquid if mixture seems too thick. Taste and add salt if needed. Serves 4.