The similarities between West African cuisine and Southern cuisine are remarkable. My love for collards growing up drew me to this particular recipe, but I’d be lying if I said I wasn’t initially skeptical about adding peanut butter to my beloved greens. To my surprise, it not only works, but it’s also delicious.
| Level: | Intermediate |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons red palm oil
- One 13.5-ounce can coconut milk, fat skimmed and reserved
- 2 cloves garlic, minced
- 1 yellow onion, diced
- 4 bundles collard greens, stemmed and thinly sliced
- 1/2 cup unsalted natural peanut butter
- 2 tablespoons tomato paste
- 2 tablespoons dried shrimp, ground
- 2 Scotch bonnet peppers, seeds removed and minced, optional
- Kosher salt and freshly ground black pepper
- 1/4 cup roasted peanuts, crushed, plus more for garnish
- 1 lime, juiced
Instructions
- Add the red palm oil, reserved coconut milk fat, garlic and onions to a medium saucepan over medium heat. Allow to cook until the onions are translucent, about 4 minutes. Add the collard greens, peanut butter tomato paste and the rest of the coconut milk and toss to coat. Add the tomato paste, dried shrimp, Scotch bonnet peppers if using, and salt and pepper to taste.
- Let the greens stew for 15 minutes, adding additional water if the mixture becomes too thick.
- Fold in the crushed peanuts. Finish with fresh lime juice and serve with more crushed peanuts for garnish.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 538 |
| Total Fat | 49 g |
| Saturated Fat | 25 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 14 g |
| Cholesterol | 10 mg |
| Sodium | 571 mg |
| Serving Size | 1 of 4 servings |
| Calories | 538 |
| Total Fat | 49 g |
| Saturated Fat | 25 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 14 g |
| Cholesterol | 10 mg |
| Sodium | 571 mg |
Reviews
This is my go-to veg side dish. I do it with kale. Stemmed but not so thinly sliced. EVERYONE raved about this dish!
you cant get collard greens tender in 15 minutes.
Delicious