This is an African twist on Connecticut staples... or, the best thing I leaned in college.
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<br />We were three young things - a perfect undergrad mash up. We agreed about everything except for dinner time. Thing 1 was a Vermont loving vegan. Thing 2 was a Zimbabwean carnivore. And I was a too-cool-for-school NYC kid. But we could all agree this dish was exactly what we needed - cheap and filling, nutritious and delicious.
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<br />The peanuty sweetness balances the acid in the tomato and cloaks the greens with amazing warm your bones flavor. But the best thing about this recipe is how flexible it is - my version uses kale, shallots, crunchy peanut butter, and a fire roasted plum tomatoes, but Thing 2's original recipe used collards, onions, smooth skippy, and crushed canned tomatoes. Feel free to use this as a framework and find your own favorite version!

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