Ndiwo Za Mpiru Wotendera (Mustard Greens with Peanut Butter)

2 bunches fresh mustard greens
Water
1/4 tsp salt
1 bunch green onions chopped
1/2 lb cherry tomatoes
1/8 tsp crushed black pepper
1/2 cup peanut butter
1/4 cup water
Hot cooked rice

Wash greens carefully. Trim off any rough stems. Hold three or four leaves together and tear into small, even pieces.
Bring small amount water to a boil. Add salt and greens. Cook until greens are tender.
Turn greens over in pan and add chopped onions, whole cherry tomatoes and pepper. Cook until slightly limp.
Form creamy paste with peanut butter and water. Pour paste over entire surface of greens Cook slowly 10 minutes stirring constantly to blend. Continue to cook until moist, not runny. Serve with rice.
This serves four as a side dish. You can substitute spinach, kale and even cabbage. Make it ahead. It tastes even better as leftovers. All the flavors really get to know each other. I often half the amount of peanut butter. It’s an easy way to lose calories without sacrificing taste.