4 tablespoons butter
3 sweet onions, chopped
1 cup dry unpeeled tomatoes
2/3 cup dry roasted plantains
1/2 cup milk
ΒΌ cup brown sugar
1 tablespoon salt
1 cardamom pod
3 whole almonds
3 tablespoons oil for deep frying
Melt butter in a large saucepan over high heat. Saute onion for 3 minutes, or until tender-crisp. Stir in brown sugar, salt, and 3 individual Almonds. Heat, but do not boil, in a large skillet. When onion is tender-crisp, add milk/brown sugar, whisking to coat the mixture. Return to a medium-low boil, then reduce temperature to medium-low and simmer, uncovered for about 60 minutes.
In a separate bowl, saute greens, with juice reserved. Add water to this mixture to boil for 5 minutes. Simmer 10 minutes, then allow greens to cool.
Heat the reserved milk or vegetable liquid, evaporated, in a large heavy saucepan until they begin to stick to the heat-control cooker. Stir in the almond milk, peanut sauce, nuts, and 3 tablespoons oil. Serve warm.