Zimbabwe Greens Recipes

RICE WITH COLLARD GREENS RELISH

Steps:

• Remove and discard center ribs and stems from collard greens. Cut leaves into 1-in. pieces. In a Dutch oven, cook onion and garlic in oil over medium heat until crisp-tender, about 2 minutes., Stir in water, tomatoes, curry powder, salt and pepper. Bring to a boil. Add collard greens in batches; cook and stir until they begin to wilt. Reduce heat; cover and simmer, stirring occasionally, until greens are tender, 10-15 minutes. Prepare rice according to package directions. Serve with collard greens.

ZIMBABWEAN CHICKEN AND VEGETABLE SOUP

Steps:

• Heat the olive oil over medium heat in a large soup pot; cook and stir the onion in the hot oil until translucent, about 5 minutes. Whisk 1/2 cup of vegetable stock and the peanut butter into the onions until the mixture is smooth. Beat in remaining vegetable stock, diced tomatoes with their liquid, and crushed red pepper flakes; bring to a boil, reduce heat to medium low, and cook at a simmer for 30 minutes, stirring occasionally.
• Stir in the cabbage, sweet potato, carrot, and turnip; simmer, stirring occasionally, until the vegetables are tender, about 30 more minutes. Stir in the okra and chicken and simmer until the okra is tender, about 30 additional minutes.

ZIMBABWE GREENS

Steps:

• 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; add salt if needed.
• Serves 4.

ZIMBABWE GREENS

Steps:

• The greens used in his homeland arent available here, but Reneth Mano finds collard greens an excellent substitute. 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 (dont 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. 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. From an article by Karola Saekel in the San Francisco Chronicle, 8/18/93.