Zimbabwean Peanut Butter Greens

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A beloved Zimbabwean comfort dish featuring tender collard greens simmered in a creamy, savory peanut butter sauce. Known as muriwo une dovi in Shona, it pairs perfectly with sadza (thick maize porridge) or rice for a satisfying plant-based meal.

Nutrition Facts

Per serving (estimated)

• 195 kcalCalories
• 14 gFat
• 2.5 gSaturated Fat
• 12 gCarbs
• 5 gFiber
• 4 gSugar
• 8 gProtein
• 480 mgSodium
• 380 mgPotassium
• 210 mgCalcium
• 2.5 mgIron
• 35 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the greens

• 1 lb collard greens or kale, stems removed
• 1 tbsp vegetable oil
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 ripe tomato, diced
• 1/2 cup natural unsweetened peanut butter
• 1 1/2 cups water or low-sodium vegetable broth
• 1 tsp fine sea salt, plus more to taste

Optional add-ins and garnish

• 1 small bird's eye chili, finely chopped
• 1/4 cup roasted unsalted peanuts, roughly crushed
• 1 tbsp fresh lemon juice

Directions

1. Wash the greens thoroughly under cold running water, discard tough stems, and chop the leaves into bite-sized ribbons.
2. Heat the oil in a large heavy pot over medium heat. Add the onion and cook for 4-5 minutes until softened and translucent.
3. Stir in the garlic and diced tomato and cook for 3 minutes, pressing the tomato with the back of a spoon to release its juices.
4. Whisk the peanut butter into the pot along with the water or broth, stirring constantly until completely smooth and slightly thickened, about 2 minutes.
5. Add the chopped greens to the pot in batches, tossing to coat each handful in the peanut sauce before adding more.
6. Cover the pot, reduce heat to low, and simmer for 15-18 minutes until the greens are tender and the sauce has thickened to coat the greens.
7. Stir in the salt and chopped chili if using, then taste and adjust seasoning. Finish with a squeeze of fresh lemon juice to brighten the flavors.
8. Sprinkle with crushed roasted peanuts for crunch and serve immediately alongside sadza, steamed rice, or crusty bread.

Cook’s Notes

• Use natural unsweetened peanut butter with just peanuts and salt; avoid brands with added sugars or hydrogenated oils that can make the sauce grainy.
• Traditional versions use pumpkin leaves (muboora) or sweet potato leaves, which can be substituted or combined with the collards for a more authentic flavor.
• The dish thickens as it cools; loosen leftovers with a splash of warm water when reheating and adjust salt before serving.
• For a heartier meal, add a cup of cooked chickpeas or small pieces of smoked fish alongside the greens.
• Always remove the thick center stems from mature collards to prevent a stringy texture in the finished dish.

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