I've written about peanut butter spinach before, but it's ridiculously easy and very adaptable way to use up greens this time of year. If you have a CSA, you know what I'm talking about. We first ate this peanut-y greens stew in Uganda, and it really is just basically greens and peanuts, with a little tomato, sauted in a small amount of oil, and blended up altogether. Salt to taste. We had stale salted peanuts from a couple of months ago when M went to a baseball game. They were just cluttering up the pantry, so I taught Laurel to shell them. She shelled approximately one and a half nuts before she started just eating the ones I shelled. So, I shelled a lot of peanuts. Mark threw in some spinach we had leftover from last week's CSA along with a sweet heirloom tomato he got at the co-op. Saute uncovered for a few minutes, then ladle it a few scoops at a time into a food processor and blend. Once it's all blended up, put it back on the stove and let it cook down for a minute. Yep, it's really that easy. I didn't take a photo because it looks like green mush. Not too pretty. But tasty nonetheless. You could add onions or garlic if you had some. You can use virtually any type of greens. If they're bitter, you might want to put a little sugar in it. If you don't have leftover peanuts, you can just put a couple of scoops of peanut butter in. We ate it over amaranth, but it would also be good on rice, quinoa or on a baked potato.