Recipe: Malakwang in Peanut Sauce

1-2 lb sweet potatoes
1-2 lb leafy greens (try kale, collard greens, spinach, or chard)
1 tomato, chopped
1 onion, finely chopped
2 cups cold water
1 1/2 cups natural peanut butter (no sugar or oil added)
salt, pepper, and red pepper flakes to taste

Peel and cook the sweet potatoes (steam, bake, or boil) until they are soft.

Meanwhile, remove any tough stems from the greens, chop the leaves coarsely, wash the leaves, and throw them into a large pot while still wet.

Cover the pot and turn on the heat.

Cook until the leaves are wilted, stirring occasionally. (If you use frozen greens, cook them until thawed.)

Add the cold water, tomato, and onion and simmer for 10 minutes.

Stir some of the hot vegetable cooking water into the peanut butter and then add the resulting peanut butter sauce in with the vegetables.

Add salt, pepper, and red pepper flakes to taste.

Serve with the cooked sweet potatoes