1 bunch collard greens, washed
1 cup water
1 large tomato, cored, chopped
3 green leeks, sliced (green and white part)
3 tablespoons smooth natural peanut butter
Sea salt to taste
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 leeks.
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 and add salt if needed.