Roasted peanuts add a rich and toasted note to these pan-sautéed collard greens, made with red onions, garlic and dried chiles.
Special Diets:
Ingredients
Method
In a large, deep skillet, toast chiles over medium-high heat until a shade darker and fragrant, about 2 minutes.
Add oil, onion and garlic; cook, stirring often while breaking open chiles with a wooden spoon.
Once chiles are golden brown and softened, about 6 to 8 minutes, add collard greens in batches; toss gently and then cover and cook for 2 to 3 minutes.
Meanwhile, in a medium bowl, whisk together broth, peanut butter and salt.
Uncover the skillet, reduce heat to medium, stir in broth mixture and continue to cook, tossing often, until greens are tender and very wilted, about 10 minutes more.
Remove from the heat and toss with peanuts. Serve with hot sauce to dash over the top, if you like.
Nutritional Info
Serving Size
Calories
190
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.