Zimbabwegreens Recipes

PERFECT MIXED GREENS

Perfect Mixed Greens image

A delicious mixture of greens. The washing process is the most important part for these tender, tasty greens. Don't forget the sugar! If you follow directions exactly, you'll have the most perfect greens ever!

Provided by Mama Luvs Papa

Categories Side Dish Vegetables Greens

Time 1h15m

Yield 12

Number Of Ingredients 10

Ingredients

2 bunches collard greens
2 bunches mustard greens
2 bunches turnip greens
3 tablespoons salt
4 cups chicken broth, divided
½ cup vegetable oil
4 cloves garlic, sliced
½ cup cooked real bacon bits
½ cup white sugar
salt and pepper to taste

Steps:

Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.

Nutrition Facts : Calories 174.3 calories, Carbohydrate 16.6 g, Cholesterol 5 mg, Fat 10.7 g, Fiber 4.7 g, Protein 5.5 g, SaturatedFat 1.8 g, Sodium 2250.4 mg, Sugar 8.9 g

ZIMBABWE GREENS

Zimbabwe Greens image

They use different greens in Africa but collard greens come the closest. Adapted from Recipes from countries around the world.

Provided by Sharon123

Categories Collard Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 bunch collard greens, washed
1 cup water
1 large tomatoes, cored, chopped
5 green onions, sliced (green and white part)
3 tablespoons smooth peanut butter (natural is best)
salt

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.

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