This is an African greens and peanuts dish and is made throughout most of central Africa. Traditionally this is made with the greens that grow wild in the region, but I used kale. Usually I'm more of a collards girl, but, weirdly, I could not find collards at Whole Foods. I did find some frozen ones. I mean, I found collards at Jewel just last week. So I used kale, which turned out just fine!
- 1+ pounds greens (I would have prefered collards, but I used kale)
- 1 cup peanut butter
- 1 can diced tomatoes
- 1 onion finely chopped
- 1/2 cup plus a couple T red palm oil
- In a large pot, boil the green until they are tender. The kale took about 30 minutes, but it could be more or less depending upon the greens you picked.
- Reserve about two cups of the boiling water, but drain the rest. Keep the greens in the stainer for a moment.
- Saute the leeks in some red palm oil for about 7 or 8 minutes.
- Add the fish and tomatoes with the leeks and saute for about 3 minutes.
- Add the greens back to the pan. Let simmer while in another dish you mix the peanut butter with enough of the reserved water to make a smooth sauce.
- Add this to the greens.
- Top with the rest of the red palm oil.