Somalian greens with peanuts and coffee from Persepolis: Vegetarian Recipes from Peckham, Persia and Beyond (page 178) by Sally Butcher

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute kale, spring greens or spinach for collard greens.

  • LFL on December 01, 2020

    3.5 stars. I added added too much water (probably because I used a pot rather than a pan, and still covered with water). The recipe came out soupy rather than saucy, as it is in the cookbook photo. I coudn't really taste the peanut or coffee flavors much--the predominant flavor was tomato. We liked it, but it was not a standout. I give it points for originality. The flavor was unusual and it was a good way to make greens taste good.

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