1 tbsp peanut butter
1 handful green cabbage
- Shred the greens, removing tough stems, and cook in just enough water until tender but still crunchy (just a few minutes for spinach, a good 10 minutes for outer leaves of savoy cabbage).
- Drain, keeping the liquid. Add some of the hot liquid to the peanut butter - we use about 100 ml liquid plus 1 dessert spoon of peanut butter per person, but adjust to suit.
- Stir into the greens. Serve. (And wonder why you didn't make more.)
Add tomato or finely chopped onion to cook down with the cabbage.