Vegetables in Peanut Sauce
4 servings
Ingredients
| Ingredient | Quantity | Unit |
|---|---|---|
| Assorted Greens (Collard Greens, Kale, and Spinach) | 210 | g |
| Black Pepper | 1 | to taste |
| Broccoli | 150 | g |
| Cabbage | 120 | g |
| Mushrooms | 240 | g |
| Onion | 1 | |
| Peanut Butter | 260 | g |
| Peanuts | 120 | g |
| Pumpkin | 240 | g |
| Rice | 200 | g |
| Salt | 1 | to taste |
| Tomato | 2 | big one |
| Water | 475 | ml |
Instructions
Chop the broccoli into florets. Slice the mushrooms, shred the cabbage and other greens. Chop the tomatoes. Dice the pumpkin.
Cook the rice.
Bring 2 cups (475 ml) water to a boil in a large saucepan, then add the peanut butter, tomatoes, and onion. Cook over medium heat for 5–6 minutes, stirring often. Add the pumpkin, reduce the heat to medium-low, and stir in the greens and mushrooms. Season to taste with salt and freshly ground black pepper. Cover the pan and cook for 30 minutes, until the greens and peanut butter have blended to form a thick sauce.
Add the cabbage and broccoli to the saucepan and cook for another 5 minutes, until they are tender.
Crush the peanuts.
Transfer to a serving bowl, garnish with the crushed peanuts, and serve immediately with rice.