Pumpkin Leaves with Peanuts

== Description ==
Choose pumpkin leaves that are young, yet fully developed, or substitute spinach, pigweed, kale, Swiss chard or other greens. Serve with cabbage and tomato sauce or Nshimba for a Zambian-style feast. May also serve with rice.
* Serves 5 – 6
== Ingredients ==
* 2 lbs (1 kg) pumpkin leaves (about 2 qt. or 2 l) Use frozen greens instead of fresh.
* 1 medium onion, chopped
* 1 medium tomato, chopped
* 1 – 1½ cups peanuts (250 - 375 ml), coarsely ground with pestle or in blender Substitute ¾ cup chunky peanut butter (175 ml) for ground peanuts.
* 1 tbsp margarine (15 ml) (optional)
* ½ tbsp salt
== Directions ==
# Rinse well, devein, and chop the pumpkin leaves.
# Cook in 2 cups water (500 ml) 5 minutes.
# Add onion and tomato and simmer for about 5 minutes.
# Add peanuts and cook over low-medium heat about 15 minutes.
# Stirring often to avoid sticking.
# Add more water if necessary.
# Just before serving, drain any excess water and add margarine and salt. 
== Options ==
Category:Zambian Vegetarian
Category:Pumpkin leaf Recipes
Category:Swiss chard Recipes
Category:Peanut Recipes
Category:Peanut butter Recipes
Category:Spinach Recipes
Category:Cabbage Recipes
Category:Rice Recipes
Category:Kale Recipes
Category:Onion Recipes
Category:Tomato Recipes
Category:Recipes that need photos