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Collards with peant sauce


Collard greens

Collard greens

This dish has African roots, since greens and peanuts are common in Africa, and are also common foods in the American South – so you’ll find this dish served as a side in BBQ joints throughout the South, though it seems like especially Georgia.

  • One large bunch of collards (about 1 pound), or kale, or chard, or even spinach – but you might need more spinach since it will cook down more then the tougher greens
  • 1 glug of olive oil – a generous tablespoon
  • 1 medium onion, chopped – a generous cup
  • 2 cloves of garlic, smashed and chopped (or put through a press)
  • 1 medium tomato, peeled, seeded, and chopped
  • 1/3 to 1/2 cup of your favorite kind of peanut butter – chunky, or all natural recommended
  • Salt & pepper to taste

Bring a large pot of water to a boil. Strip the collard (or other greens) leaves off the tough stems. When the water is boiling, add the collards and cook for about 2-3 minutes, until wilted. Drain in a colander and set aside to cool. Add the olive oil to the same pot, and heat. Cook the onions gently until they’re translucent, then and add the garlic and tomato. While they’re cooking, squeeze most of the water out of the greens and chop them and add to the pot. Season with salt and pepper. Make a well in the center and add the peanut butter. Stir well, until it looks saucey. Cover and cook over medium heat 5 – 10 more minutes, stirring frequently to keep it from sticking, until the greens are softened and all is blended. Serve with hot sauce.

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