{"id":9105,"date":"2014-07-15T21:48:20","date_gmt":"2014-07-16T02:48:20","guid":{"rendered":"http:\/\/debslunch.com\/debslunchblog\/?page_id=9105"},"modified":"2014-07-16T21:37:23","modified_gmt":"2014-07-17T02:37:23","slug":"collards-with-peant-sauce","status":"publish","type":"page","link":"https:\/\/debslunch.com\/debslunchblog\/recipes\/collards-with-peant-sauce\/","title":{"rendered":"Collards with peant sauce"},"content":{"rendered":"<p>&nbsp;<\/p>\n<div id=\"attachment_9106\" style=\"width: 380px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2014\/07\/ING-collard-greens_sql.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-9106\" class=\"size-full wp-image-9106\" src=\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2014\/07\/ING-collard-greens_sql.jpg\" alt=\"Collard greens\" width=\"370\" height=\"370\" srcset=\"https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2014\/07\/ING-collard-greens_sql.jpg 370w, https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2014\/07\/ING-collard-greens_sql-150x150.jpg 150w, https:\/\/debslunch.com\/debslunchblog\/wp-content\/uploads\/2014\/07\/ING-collard-greens_sql-144x144.jpg 144w\" sizes=\"auto, (max-width: 370px) 100vw, 370px\" \/><\/a><p id=\"caption-attachment-9106\" class=\"wp-caption-text\">Collard greens<\/p><\/div>\n<p>This dish has African roots, since greens and peanuts are common in Africa, and are also common foods in the American South &#8211; so you&#8217;ll find this dish served as a side in BBQ joints throughout the South, though it seems like especially Georgia.<\/p>\n<ul>\n<li>One large bunch of collards (about 1 pound), or kale, or chard, or even spinach &#8211; but you might need more spinach since it will cook down more then the tougher greens<\/li>\n<li>1 glug of olive oil &#8211; a generous tablespoon<\/li>\n<li>1 medium onion, chopped &#8211; a generous cup<\/li>\n<li>2 cloves of garlic, smashed and chopped (or put through a press)<\/li>\n<li>1 medium tomato, peeled, seeded, and chopped<\/li>\n<li>1\/3 to 1\/2 cup of your favorite kind of peanut butter &#8211; chunky, or all natural recommended<\/li>\n<li>Salt &amp; pepper to taste<\/li>\n<\/ul>\n<p>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&#8217;re translucent, then and add the garlic and tomato. While they&#8217;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 &#8211; 10 more minutes, stirring frequently to keep it from sticking, until the greens are softened and all is blended. Serve with hot sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; This dish has African roots, since greens and peanuts are common in Africa, and are also common foods in the American South &#8211; so you&#8217;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, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":402,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-9105","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/pages\/9105","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/comments?post=9105"}],"version-history":[{"count":3,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/pages\/9105\/revisions"}],"predecessor-version":[{"id":9112,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/pages\/9105\/revisions\/9112"}],"up":[{"embeddable":true,"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/pages\/402"}],"wp:attachment":[{"href":"https:\/\/debslunch.com\/debslunchblog\/wp-json\/wp\/v2\/media?parent=9105"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}