Greens in Peanut Sauce

If you are at all interested in healthful, seasonal eating the one cookbook you need is "Simply in Season: A World Community Cookbook", by Mary Beth Lind and Cathleen Hockman-Wert. My thanks go out to my friend Becky every time I use it, which is at least weekly. It is such a resource as well as a great read.

This week we tried Greens in Peanut Sauce which we served, as suggested, over baked polenta. Possibly my favorite attempt at veganism so far.

1 medium onion, chopped
2-3 cloves garlic minced
In a large soup pot saute in 1 TBSP oil

1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp salt (or to taste)
1/8 tsp ground cloves
Add, cook, and stir 2 minutes.

1 lb. kale or collard greens (I used turnip greens--about 8 cups.
1/2 cup water
Add and steam until greens are soft but not mushy. Avoid overcooking. Stir occasionally to coat greens with the spices.

2-3 TBSP chunky peanut butter
1-2 tsp hot waterCombine and add to greens at cooking time.

***I also added a can of red kidney beans at the end just to up the protein factor.