Zimbabwe Greens

Ingredients

* 1 bunch collard greens, washed
* 1 cup water
* 1 large tomato, chopped
* 5 green onions, sliced
* 3 Tablespoons creamy peanut butter
* Salt, to taste

Procedure

1. Remove the tough stems, then shred the greens. Place in a saucepan with the water.
2. Bring to a boil and cook, stirring occasionally, just until the greens are crunchy-tender, about 2 to 3 minutes.
3. Place a strainer or colander over a large bowl and drain the greens, reserving the cooking liquid in the bowl.
4. Return the greens to the saucepan and add the tomato and onions.
5. Cook over medium heat, stirring constantly, about 4 to 5 minutes.
6. Combine the peanut butter with ¾ cup of the cooking liquid reserved from the greens, then add to vegetables.
7. Heat, stirring constantly, until greens have a creamy consistency, adding more reserved liquid or water if mixture seems too thick. Add salt to taste.

Serves 6 to 8.

Yaki-Soba

Ingredients

* 2 to 3 medium-size shiitake mushrooms
* 8 ounces fresh ramen or 6 ounces dried noodles
* 3 Tablespoons vegetable oil
* 1 small to medium-size onion, chopped
* 2 teaspoons gingerroot, minced
* 2 cups green cabbage leaves, coarsely chopped
* 1 Tablespoon mirin (sweet rice wine)
* 2 to 3 teaspoons soy sauce
* 2 to 3 dashes black pepper
* Salt, to taste

Procedure

1. Soak mushrooms in a bowl of warm water for 30 minutes.
2. Dry mushrooms. Cut off stems and discard. Slice mushrooms thinly.
3. Bring 3 quarts of water to a boil in a large pot and add ramen. Cook 1 to 2 minutes or until tender yet firm.
4. Rinse ramen; drain well. Toss with 1 Tablespoon of the oil; set aside.
5. Heat remaining 2 Tablespoons oil in a wok or large skillet over medium to high heat.
6. Add onion and gingerroot and stir-fry for 2 minutes.
7. Add cabbage and mushrooms; stir-fry 3 minutes. Sprinkle with mirin. Stir-fry 1 minute more.
8. Add ramen; toss until hot. Season with soy sauce, pepper, onions, and salt.
9. Shrimp, ham, chicken, or other tempura can be added.

Serves 6.