CRS Rice Bowl Recipe: Agatogo with Collard Greens Recipe — Rwanda

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Start to finish: 30 minutes

Servings: 4

Ingredients

1 large onion, chopped

1 tablespoon olive oil

5 cloves garlic, sliced

6 ounces tomato paste

4 plantains, mostly green, peeled and cut into 1-inch chunks

3 cups thinly sliced collard greens

1 quart vegetable broth or water

Salt to taste

1/2 cup peanuts, measured then crushed

In a large pot over medium-high heat, fry the onion in the olive oil until soft and translucent. Add the garlic and cook until the onions begin to turn brown on the edges. Stir in the tomato paste. Add the plantains, collard greens and vegetable broth. Salt to taste. Reduce heat and simmer uncovered for about 30 minutes, or until the plantains are tender and no longer white. Sprinkle on the crushed peanuts and serve immediately. Serve with rice.

(Courtesy of CRS Rice Bowl)