1.   Add remaining onion and garlic, and cook until onion is translucent.

2.   Add the tomatoes with their liquid and the remaining onion, green pepper, mushrooms and collards and bring to a boil.

3.   Add garlic to remaining onion, and stir.

4.   Add remaining onions and garlic.

5.   Dice peppers, cucumbers, chile and remaining onion and stir into puree.

6.   Finely dice the remaining onion.

7.   Garnish with any remaining green onion or cilantro you might have saved.

8.   Garnish with remaining julienned green onions.

9.   Garnish with the remaining green onions and peanuts.

10.   Heat a little more oil in a saucepan, and brown the remaining onion slices.