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Wash the leafy greens thoroughly to remove any dirt.
Chop the greens into bite-sized pieces.
In a large pot, heat the vegetable oil over medium heat.
Add the chopped onions and minced garlic. Sauté until the onions are translucent and the garlic is fragrant.
Add the chopped tomatoes and cook until they are soft and have released their juices.
Add the chopped leafy greens to the pot. Stir well to combine with the onion and tomato mixture.
Cook the greens for about 8 minutes, until they are tender.
In a separate bowl, mix the ground peanuts or peanut butter with 1 cup of warm water. Stir until you have a smooth, creamy mixture.
Pour the peanut mixture into the pot with the greens.
Reduce the heat to low and let the mixture simmer for about 15 minutes, stirring occasionally, until the sauce thickens and the flavors get to know each other.
Once the sauce has thickened and the greens are fully cooked, remove the pot from the heat.
Serve the Ifisashi hot, often accompanied by nshima or rice.