Jun 8, 2014

Recipe: Zimbabwean Style Greens


I'm half-Zimbabwean and half-German, but haven't really posted many African recipes on here at all. Collard greens, prepared Zim-style, were a staple at my house growing up. They were typically served with sadza (a hearty dish made of cornmeal and halfway between cornbread and really thick porridge in consistency) and Zim-style beef or pork. 


Here's a recipe for the peanut-y version of Zimbabwean greens!

Zimbabwean Style Greens
Serves 4
  • 1 bunch collard greens, washed and shredded (discard stems)
  • 1 cup water
  • 1 large tomato, diced
  • 5 green onions, sliced
  • 1/4 cup smooth peanut butter (natural salted is best)
  • salt
1) Place shredded collard greens in a large pot (they'll cook down a lot, don't worry that the pot looks like way too many vegetables).

2) Bring water to a book and cook greens for about 10-15 minutes, until intermediately tender (don't overcook).

3) Drain most of the liquid into a separate container. Save the liquid.

4) Add diced tomato and onions to greens, cook over medium heat for 5-10 minutes, stirring frequently.

5) While the veggies cook, thin out the peanut butter with the reserved vegetable broth that you drained from the greens in step 3. Add to the vegetables.



6) Cook, stirring constantly, until the greens have a nice creamy consistency.



7) Add salt to taste.

Serve hot with sadza and a protein - enjoy!

Shown here with vegetable curry, un-pictured sadza (recipe to come)
What cuisine did your parents make most?

Do you cook the same sort of food now that your parents did when you were growing up?

What's your favorite family recipe? Leave a link if you have posted it online!

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