CRUNCHY GREENS
Serves 2.
2 packed cups chopped spinach, collard or beet greens.
1/4 cup finely diced onion
1 tablespoon water
1/4 cup crunchy peanut butter
1 small tomato, cut in wedges
pepper or soy sauce (optional)
Cook spinach and onion in 1 tablespoon water over medium heat, covered, for 3 to 5 minutes.
Add peanut butter and tomato wedges and continue heating for 1 to 2 minutes longer.
Add dash of pepper and/or 1 tablespoon soy sauce, if desired.
Massachusetts Dept of Agricultural Resources - www.mass.gov/agr/
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