Collard Greens with Roasted Peanuts
Serves 6
Time 35 min
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
- 2 small dried chiles, such as árbol chiles, stemmed, or 1/2 teaspoon crushed red chile flakes
- 1 tablespoon extra-virgin olive oil
- 1 red onion, chopped
- 4 cloves garlic, finely chopped
- 2 bunches collard greens (about 1 1/4 pounds total), ribs removed, leaves chopped
- 1/2 cup low-sodium chicken or vegetable broth
- 2 tablespoons creamy peanut butter
- 3/4 teaspoon fine sea salt
- 3/4 cup unsalted, dry roasted peanuts
- Hot sauce, such as Tabasco (optional)
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:
Per serving: 190 calories (130 from fat), 14g total fat, 2g saturated fat, 0mg cholesterol, 330mg sodium, 11g carbohydrates (4g dietary fiber, 2g sugar), 7g 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.
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Ingredients
- 2 small dried chiles, such as árbol chiles, stemmed, or 1/2 teaspoon crushed red chile flakes
- 1 tablespoon extra-virgin olive oil
- 1 red onion, chopped
- 4 cloves garlic, finely chopped
- 2 bunches collard greens (about 1 1/4 pounds total), ribs removed, leaves chopped
- 1/2 cup low-sodium chicken or vegetable broth
- 2 tablespoons creamy peanut butter
- 3/4 teaspoon fine sea salt
- 3/4 cup unsalted, dry roasted peanuts
- Hot sauce, such as Tabasco (optional)