1 lb. fresh mustard greens or spinach
1 cup low sodium chicken broth
1 tbsp. peanut oil
1 shallot, minced
1/2 tsp. salt
1/2 tsp. black pepper
5 or 6 scallions (green onions), chopped
1 pint cherry tomatoes
1/4 tsp. crushed red pepper flakes or 1/8 tsp. cayenne
1/2 c. organic creamy style peanut butter
1/4 c. water
1 cup rice, cooked
1/2 tsp. Tabasco

Wash greens well in cold running water, making sure to remove all traces of grit or sand. Remove tough bottom portion of stem (4-5 inches in mustard greens, 2-3 inches in spinach depending upon how mature the greens are).

Tear greens into bite sized shreds.

In a saucepan, boil 1 cup water with salt. When water is at a full rolling boil, add greens. Cover and reduce heat; simmer for about 3 minutes, or until tender.

Add tomatoes and onions. Uncover and simmer until vegetables are tender, stirring continuously for another 2-3 minutes. Taste and adjust seasonings, adding salt (if needed), pepper (s) and Tabasco.

Combine peanut butter and 1/4 cup water, stirring until smooth. Stir in peanut butter mixture. Simmer for another 5 minutes, stirring occasionally.

Serve each portion with 1/4 cup rice.

Servings: 4.